One Pan Red Curry Dumplings

June 13, 2025

These one-pan red curry dumplings are everything—warm, cozy, and packed with flavour. 🥣✨

I am Kanika.

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2 tbsp red curry paste
1 tsp minced ginger
1 tsp minced garlic
1 tsp lemongrass paste (optional, but recommended for extra flavor)
2 tbsp peanut butter
1 can (400 ml) full-fat coconut milk
12 frozen dumplings of your choice (pork, chicken, vegetable, etc.)
1 bunch broccolini (or other quick-cooking veggies like snap peas, bell pepper strips, or thinly sliced carrots)
Spring onions (scallions), for garnish
Crispy shallots, for garnish
Crispy garlic, for garnish
Chilli oil, for drizzling

Method

Preheat your oven to 200°C (400°F). In a baking dish (large enough to hold the dumplings and broccolini in a single layer), combine the red curry paste, minced ginger, minced garlic, lemongrass paste (if using), peanut butter, and coconut milk. Whisk everything together thoroughly until the paste and peanut butter are fully incorporated and the sauce is smooth.
Add the frozen dumplings and broccolini to the baking dish. Gently toss to coat them evenly with the red curry sauce. Ensure the dumplings are arranged in a single layer if possible, for even cooking.
Bake in the preheated oven for 10 minutes. The dumplings should be cooked through, and the broccolini tender-crisp.
Carefully remove the baking dish from the oven. Garnish generously with sliced spring onions, crispy shallots, and crispy garlic. Finish with a drizzle of chilli oil to taste. Serve immediately.

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