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Baked Chicken Dumplings in Red Curry Sauce

Frozen chicken dumplings baked in a creamy coconut red curry sauce with garlic, ginger, and soy sauce, then topped with chili crunch, sesame seeds, and cilantro. A bold, easy one-pan chicken dinner ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian, Thai-Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 14-20 frozen chicken dumplings do not thaw
  • 3 tbsp red curry paste
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil toasted preferred
  • 14 oz coconut milk 1 can, full-fat
  • 2 tsp fresh ginger minced
  • 2 garlic cloves minced
  • 1 tbsp rice vinegar
  • 2 tbsp honey or pure maple syrup
  • fresh cilantro for garnish
  • 2 green onions sliced, for garnish
  • 1-2 tbsp chili crunch oil for garnish
  • sesame seeds for garnish
  • baby spinach optional, for garnish

Equipment

  • Medium baking dish or oven-safe skillet
  • Mixing bowl
  • Whisk
  • Aluminum foil
  • Oven

Method
 

  1. Preheat oven to 375°F. Grease a medium baking dish or oven-safe skillet.
  2. In a bowl, whisk together coconut milk, red curry paste, honey, soy sauce, sesame oil, rice vinegar, minced ginger, and minced garlic until smooth. Taste and adjust seasoning as needed.
  3. Place frozen chicken dumplings in a single layer in the prepared baking dish. Pour sauce evenly over the top so the dumplings are mostly covered.
  4. Cover tightly with foil and bake for 20 minutes.
  5. Remove foil and bake for an additional 5 to 10 minutes until the sauce is bubbling and dumplings are tender. For crispier dumplings, broil for 1 to 2 minutes at the end.
  6. If using baby spinach, scatter over the hot dish immediately after removing from oven so it wilts in the residual heat.
  7. Garnish with cilantro, sliced green onions, sesame seeds, and chili crunch oil. Serve hot.

Notes

No need to thaw the dumplings before baking. Make the sauce up to 3 days ahead and refrigerate. For less heat, reduce red curry paste to 1 tablespoon and skip the chili crunch topping. Serve over steamed jasmine rice for a complete meal.