Looking for a low-effort dinner that’s bursting with flavour? These one-pan red curry dumplings are creamy, spicy, and seriously satisfying. With just a handful of ingredients, you’ll transform frozen dumplings into a bubbling, oven-baked Thai curry with broccoli, baby spinach, and a rich coconut base. It’s all done in the same roasting dish, so there’s minimal clean-up (yes, please 🙌). Whether it’s a cosy weeknight or lazy Sunday, this is your go-to for fast, comforting vibes with a spicy twist.
1 tbsp oil from Marion’s Kitchen Crispy Chilli Oil (just the oil)
3 tbsp Marion’s Kitchen Red Curry Paste
1 tsp minced ginger
1 tsp minced garlic
1 tbsp fish sauce
400 ml coconut milk
200g broccoli florets, cut into small pieces
1 cup loosely packed baby spinach
20 frozen dumplings
2 tbsp Marion’s Kitchen Crispy Chilli Oil, to serve
Chopped coriander & Thai Basil 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 Red Curry Paste, minced ginger, minced garlic, fish sauce and the oil from the Crispy Chilli Oil until smooth and combined.
- Add broccoli, baby spinach, 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.
