Ingredients
Scale
- 1 can coconut milk
- 2-3 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 16-20 frozen dumplings (vegetable or your choice)
- 2 bok choy bulbs
- 1 zucchini
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 large garlic clove
- 1 small cube of ginger
Instructions
- Preheat your oven to 400°F (200°C).
- In a large baking dish, combine coconut milk, red curry paste, soy sauce, rice vinegar, and whisk until smooth.
- Grate garlic and ginger into the mixture. Add chopped bok choy and sliced zucchini.
- Place frozen dumplings on top without overlapping and press lightly into the broth.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until bubbly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of the recipe (approximately 250g)
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg