Adapted from Cooking with Ayeh.
Curry broth
- 1 can (400ml) coconut milk, plus 1 can coconut cream
- 2–3 tbsp red curry paste, depending on how spicy you like it. Penang, green or massaman all work, so use whatever you can find
- 2 tbsp soy sauce (I use low sodium)
- 1 tbsp rice vinegar
- 2 tbsp honey or sugar
- 1 tsp sesame oil
- 1 large garlic clove and a small cube of ginger, or 2 tbsp of ginger-garlic paste instead
The bake
- 16–20 dumplings of your choice. I’ve done pork and kimchi, vegetable, and shrimp and kimchi, and all were excellent
- A veg or two: a sliced courgette, broccoli florets or frozen peas. Almost anything works, and tofu does too
- To serve: jasmine rice or noodles
- To garnish: sesame seeds, sliced spring onions, coriander, chilli crisp oil
Method
- Preheat the oven to 200°C.
- In a baking dish of about 30 x 20 cm, whisk together the coconut milk, curry paste, soy sauce, vinegar, honey and sesame oil until there are no lumps of paste, then grate in the garlic and ginger. A blender makes this easy.
- Add your veg or tofu and stir until it’s coated in the broth.
- Put the frozen dumplings in so they don’t overlap, and press them gently into the broth. The tops should still show. Spoon some broth over them and cover the dish with foil.
- Bake for 20 minutes covered. Take the foil off and bake for another 5–10 minutes, until the broth is bubbling and the dumplings have crisped slightly on top.
- Garnish and serve over jasmine rice or noodles.