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.
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