Coconut-Lime Dumpling Bake
×Category: International Ingredients | Type: Chinese | Servings: 3 | By: The Mikey
Protein 15g • Carbs 45g (Fiber 5g) • Fat 25g • 450 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Loaded with dumplings, coconut milk, aromatics, red curry paste, and lime.
Ingredients
- Unsweetened Coconut Milk
- Garlic Cloves (Grated): 4
- Ginger (Grated, Peeled)
- Low-Sodium Soy Sauce: 1/2 Cup
- Red Curry Paste: 1/4 Cup
- Lime (Juiced, wedges for serving): 1
- Dumplings (flavor of choice): 1 Lbs.
- Bok Choy (Chopped, stems removed greens stems removed greens stems removed greens, stems removed greens): 3
- Scallions (Sliced): 2
- Chili Crisp Oil (for serving)
Instructions
- Arrange a rack in center of oven; preheat to 350°.
- If the coconut milk is separated or looks broken, transfer to a bowl and whisk until fully homogenized, then pour into a 13" x 9" baking dish.
- Add garlic, ginger, soy sauce, curry paste, and lime juice and whisk until combined.
- Arrange dumplings on top of sauce in 3 lengthwise rows.
- Scatter bok choy over dumplings and cover dish with foil.
- Bake dumplings until heated through and sauce is creamy and glossy, 30 to 35 minutes.
- Top with scallions.
- Drizzle with chili crisp oil, and finish with more lime juice if desired.
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