Super Green Curry Dumpling Bake
Serves 4
10 mins prep
20 mins cook
30 mins total
This Green Curry Dumpling Bake puts a twist on the viral red curry dumpling bake! Frozen dumplings, tofu, and veggies are baked in a comforting Thai green curry sauce for a fuss-free 30-minute dinner. Vegan, Nut-Free, Gluten-Free Option.
For the Curry Broth:
For the Dumpling Bake:
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Prep: Preheat oven to 415F and set a 9x13” baking dish aside
Blend the Coconut Milk (Optional): Blend the coconut milk and spinach together in a small blender or bullet blender until smooth. Set aside
Make the Curry Broth: Add the green curry paste, soy sauce, garlic, ginger, and brown sugar to the large baking dish. Pour the coconut milk and water over the other ingredients and whisk until combined.
Layer: Sprinkle the bok choy and snow peas over the bottom of the dish, then place the frozen dumplings and tofu in 2 long rows on top. I like to layer the tofu and dumplings so they are all evenly spaced out. It’s okay if the top of the tofu and dumplings are not covered in broth, but I like to spoon a little broth over them before baking so they do not dry out.
Bake: Cover the baking dish and bake for 15 minutes. Uncover the dish and bake for an additional 10 to 15 minutes, until the sauce has thickened to your liking.
Serve: Sprinkle the dumpling bake with fresh herbs, chili oil, and sesame seeds, or as desired. Serve as-is, or serve over rice or noodles for a more filling meal. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
