Coconut Red Curry Dumpling Bake

• 40 min total
• 10 min hands-on
• Serves 4
• 460 kcal
• 18 g protein

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Ingredients

• 1 can coconut milk (13.5 oz)
• 2 tbsp Thai red curry paste (vegan), one made without shrimp paste or fish sauce. Check the label
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, grated
• 5 oz baby spinach
• 24 oz frozen potstickers, chicken and vegetable, straight from the freezer
• 1 lime
• 3 green onions, thinly sliced

Method

1. Heat the oven to 400°F (200°C). In a 9×13-inch baking dish, whisk the coconut milk, Thai red curry paste, soy sauce, brown sugar, ginger, garlic and ½ cup water until smooth.
2. Stir in the spinach (it wilts down in the oven). Arrange the frozen potstickers on top in a snug single layer, flat side down, pressing them partly into the sauce so the tops stay above it.
3. Bake uncovered 25–30 minutes, until the sauce is bubbling, the potsticker tops are golden and crisp at the edges, and the filling is piping hot (165°F / 74°C in the center of one).
4. Squeeze over the juice of half the lime and scatter with the green onions. Serve with the rest of the lime in wedges, spooning plenty of sauce over each portion.

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