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Oval baking dish of baked potstickers with golden tops in creamy orange coconut red curry sauce with wilted spinach, chili oil and sliced green onions, a bowl of rice beside

Red Curry Dumpling Bake

Frozen potstickers baked uncovered in a creamy coconut red curry sauce with spinach, finished with chili oil and green onions.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 can full-fat coconut milk 13.5 oz / 400 ml, shaken
  • 2/3 cup jarred Thai red curry sauce or 2 to 3 tbsp red curry paste
  • 3 tbsp soy-ginger teriyaki sauce
  • 3 garlic cloves minced
  • 4-5 oz baby spinach
  • 1-1 1/2 lb frozen potstickers or gyoza about 20 to 24, not thawed
  • 1-2 tbsp chili oil or chili crisp
  • 2 green onions thinly sliced
  • cooked rice for serving

Method
 

  1. Heat the oven to 400°F (200°C). In the baking dish, whisk together the coconut milk, red curry sauce, soy-ginger sauce and garlic. Taste and season boldly.
  2. Scatter the spinach over the sauce and press it down.
  3. Arrange the frozen dumplings on top in a single layer, flat side down, with the tops above the sauce.
  4. Bake uncovered for 30 to 35 minutes, until the sauce bubbles, the tops are golden and crisp, and meat fillings reach 165°F (74°C).
  5. Rest 5 minutes, then drizzle with chili oil, sprinkle with green onions and serve over rice.

Notes

Storage: refrigerate in an airtight container and eat within 3 to 4 days. Reheat until hot all the way through.
No jarred curry sauce: whisk 2 to 3 tbsp red curry paste into the coconut milk with 1/2 cup broth, 1 tsp brown sugar and a squeeze of lime.
Variations: green curry instead of red; add baby bok choy, mushrooms or frozen peas with the spinach; finish with lime or fish sauce for more punch.
Nutrition is an estimate per serving without rice, based on standard ingredient values, not a laboratory analysis.