Searching for a fuss-free dinner that still delivers big Thai flavour? This one-pan green curry dumpling bake ticks every box. Plump frozen dumplings simmer and bake in a creamy coconut green curry studded with fresh veggies. All in the same oven-proof pan, meaning hardly any dishes. From stove to oven to table in about half an hour, it’s a crowd-pleaser for busy weeknights, lazy Sundays and everything in between.
1 tbsp oil from Marion’s Kitchen Crispy Chilli Oil (just the oil)
3 tbsp Marion’s Kitchen Green Curry Paste
1 tsp minced ginger
1 tsp minced garlic
2 tbsp fish sauce
400 ml coconut milk
1 bunch bok choy, chopped into bite-size pieces
1 zucchini, cut into bite-sized pieces
20 frozen dumplings
2 tbsp Marion’s Kitchen Crispy Chilli Oil , to serve
Chopped coriander leaves, to serve
Lime wedges, to serve (optional)
- Pre-heat the oven. Heat your oven to 200 °C (180 °C fan-forced).
- In an oven-safe roasting pan or casserole dish, stir together the coconut milk, Marion’s Kitchen Green Curry Paste, minced ginger, minced garlic, fish sauce and the oil from the Crispy Chilli Oil until smooth and combined.
- Add bok choy, zucchini, and frozen dumplings.
- Transfer the dish to the oven and bake for 20 minutes, or until the dumplings are cooked through and lightly golden on top.
- Drizzle the crispy chilli oil, sprinkle with coriander and add a squeeze of lime (optional). Serve hot.
