Coconut Red Curry Dumpling Bake (Gluten-Free, Dairy-Free)
A gluten-free, dairy-free dumpling bake with coconut red curry sauce, bok choy and mushrooms. Frozen dumplings make this a simple oven dinner.
Serving suggestions
Spoon the dumplings and vegetables into shallow bowls with plenty of coconut curry sauce. Finish with the green onions and cilantro, and serve with cooked rice if you would like something to soak up the sauce.
Tips for making this recipe
Choose dumplings intended for steaming or simmering and check that both gluten and dairy are excluded on the label. Keep the dish tightly covered and follow the package cooking guidance if it requires a longer time.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Gluten-free Thai red curry paste, Thai Kitchen lite coconut milk and gluten-free form the base of this casserole.
- Serve from the baking dish. The filling and topping come together for a dish you can divide at the table.
- A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Baking dish
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Coconut milk. Follow the type specified in the ingredients. Canned coconut milk and a carton coconut beverage have different thicknesses and are not equivalent measures of fat or calories.
- Prepare before you start. Measure gluten-free Thai red curry paste, Thai Kitchen lite coconut milk and gluten-free and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Coconut Red Curry Dumpling Bake
Ingredients
Method
- Heat oven to 400°F.
- In a 9-by-13-inch baking dish, whisk coconut milk, broth, curry paste, tamari, lime juice, ginger, and garlic.
- Stir in bok choy and mushrooms. Nestle frozen dumplings into the sauce in one layer. Spoon sauce over their tops.
- Cover tightly with foil and bake 25 minutes.
- Check dumplings. Continue baking covered until fully cooked and tender, usually another 5-15 minutes. Follow any longer package cooking requirement; chicken-filled dumplings must reach 165°F.
- Finish with green onions and cilantro.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
