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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 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Servings: 4
Author: the communal feast


  • 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


  • 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!