Creamy 20 minute Thai Curry Dumplings made with coconut milk, curry paste, vegetable broth, lime juice and frozen dumplings that all comes together in one pan for an easy weeknight dinner.

This doesn’t get any easier! A super simple and tasty meal made with a handful of ingredients served up in a creamy Thai coconut sauce with some dumplings. 

I love a creamy coconut sauce made with red Thai curry paste and some full fat creamy coconut milk that simmers together into a luscious sauce. It’s the perfect last minute meal to throw together with some sautéed onions and garlic. TO make it even easier I used some frozen dumplings that I grabbed at my local Asian grocer. I always stock up for times like these when I need something quick and last minute. Any dumpling flavor will do- just go with something you enjoy!

Cook the dumplings in the sauce once it’s nicely thickened by covering them with a lid so that they steam and fully cook on the inside. This part doesn’t take a lot of time, about 5 minutes and the dumplings are done. As soon as the dumplings are ready divide into bowls and top with some fresh greens. I like to use fresh basil, green onions, and some sesame seeds. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together.

Print Recipe

Thai Curry Dumplings

Creamy 20 minute Thai Curry Dumplings made with coconut milk, curry paste, vegetable broth, lime juice and frozen dumplings that all comes together in one pan for an easy weeknight dinner.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dinner

Servings: 4

Author: the communal feast

Ingredients

• 1 TBS sesame oil
• 1 medium yellow onion diced
• 4 garlic cloves minced
• 1 tsp grated ginger
• 2 TBS red curry paste
• 2 400 ml cans coconut cream
• 1/3 cup vegetable broth
• 1 tsp soy sauce
• 1 tsp honey
• juice from half a lime
• 20 frozen dumplings
• 4 heads of baby bok choy divided
• 1/2 cup fresh basil chopped
• 1/3 cup green onions chopped
• lime wedges to serve

Instructions

• In a large skillet heat sesame oil over medium heat. Sautee the onions for 2-3 minutes until softened. Add the garlic and ginger cook until fragrant. Stir in the curry paste and cook for an additional minute.
• Pour in the coconut cream, broth, honey and soy sauce and bring to a slow boil. Cook 5-10 minutes until the sauce thickens slightly.
• Add the dumplings, with the chopped bok choy cover and allow to cook in the sauce for an additional 5 minutes. Remove from the heat and stir in the lime juice and basil.
• To serve, divide between bowls, and top with green onions, and basil. Enjoy!