Description
A flavorful Thai-inspired dumpling casserole that combines the richness of coconut milk with the zest of red curry paste, topped with frozen dumplings and garnished with fresh herbs.
Ingredients
Scale
- 2 & 1/2 tablespoons Thai red curry paste
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 14 ounce can of light coconut milk
- 2 cups chicken stock
- 3 cups shredded Napa cabbage
- 2 packets dry ramen noodles, split at the seam, flavor packet discarded
- 16 frozen dumplings, (no need to thaw)
- 1/4 cup fresh chopped cilantro or parsley, for garnish
- 2 scallions, diced, for garnish
- 2 teaspoons chili crisp, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Preheat oven to 400°F.
- In a 9×13 casserole dish, place the red curry paste, ginger, garlic, soy sauce, rice vinegar, sesame oil, coconut milk, and chicken stock. Whisk to combine.
- Sprinkle in the Napa cabbage, then in an even layer, top with the ramen noodles, making sure they are fully submerged in the liquid.
- Top with the frozen dumplings in an even layer.
- Cover tightly with foil. Bake for 30 minutes or until the dumplings are cooked through.
- Garnish with chopped cilantro and scallions. Drizzle with the chili crisp and sprinkle with sesame seeds.
- Serve the noodles and dumplings with some of the pan sauce.
Notes
- This recipe has a kick to it. If you’re sensitive to spice, reduce the amount of chili crisp at the end.
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Thai Dumpling Casserole, Thai-inspired dumpling bake