3 tbsp Thai green curry paste (or substitute with red chilli paste for a spicier twist)
1 tsp freshly minced ginger
1 tsp freshly minced garlic
2 tbsp fish sauce (or soy sauce for a vegetarian version)
400ml coconut milk
1 small bunch bok choy, chopped into bite-size pieces
1 zucchini (courgette), sliced into half-moons or chunks or veg of your choice
20 frozen dumplings (any variety: vegetable, chicken or prawn)
2 tbsp chilli oil (to serve)
Fresh coriander, chopped (to garnish)
Lime wedges (optional, for serving)
Method:
Preheat the Oven:
Set your oven to 200°C (180°C fan-forced).
Build the Flavour Base:
In a large ovenproof dish or roasting pan, whisk together the coconut milk, curry paste, ginger, garlic, fish sauce, and a drizzle of chilli oil until well combined and fragrant.
Assemble the Dish:
Add the chopped bok choy, zucchini, and frozen dumplings directly into the dish. Stir gently to coat everything in the curry sauce.
Bake to Perfection:
Bake uncovered for 20–25 minutes, or until the dumplings are cooked through, slightly crisp on top, and the vegetables are tender.
Garnish & Serve:
Drizzle with extra chilli oil, sprinkle over chopped coriander, and serve with a fresh squeeze of lime. Best enjoyed hot and straight from the pan!
Chef’s Tip: Use homemade or store-bought dumplings, and feel free to mix up the veg depending on what’s in season.
