Name: Creamy Red Curry Dumpling Bake
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 can coconut milk; 2 tbsp red curry paste (depending how spicy you like it); 2 tbsp soy sauce (I've used low sodium); 1 tbsp rice vinegar; 1 tbsp maple syrup; 1 tsp sesame oil; 1 large garlic clove; 1 small cube ginger; 16 null frozen vegan dumplings; 2 null bok choy bulbs; 1 null zucchini (or any vegetable of choice); null null sesame seeds; null sliced green onions; null null cilantro/coriander; null null chilli crisp oil; null null white jasmine rice; null null noodles

Instructions

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1

In a large baking dish 12 x 8 inch (30 x 20 cm) in size, pour in the coconut milk (1 can), red curry paste (2 tbsp), soy sauce (2 tbsp), rice vinegar (1 tbsp), maple syrup (1 tbsp) and sesame oil (1 tsp) - whisk together so there aren't any lumps of paste then grate in the garlic clove (1 large) and cube of ginger (1 small).*Optional : if serving with rice or noodles, add water (0.25 cup) to create a more brothy consistency if preferred
2

Preheat oven to 400℉ / 200℃. Chop the choy bulbs (2 bok) and slice the zucchini (1) and add them to the baking dish. Stir so that the [veggies] are covered in the broth
3

Place in [16-20 frozen vegan dumplings] so they aren't overlapping and slightly press them into the broth - the tops should still be visible. Spoon some of the broth over the [dumplings] and cover the baking dish with aluminium foil
4

Bake for 20 minutes covered, then remove the foil and bake for another 5-10 minutes until the broth is nice and bubbly and the [dumplings] have a slight crisp on the top. Add your [garnish] and serve up your delicious Dumpling Bake over a bed of [white jasmine rice] or [noodles] and enjoy!