Quick and easy Thai Red curry dumplings

This is a wonderful dish. It is loaded with flavour and it feels so comforting to eat. It is a dish that relies heavily on the quality ingredients you will have to make this baby really sing. Lean hard on a great quality red curry paste* as well as great ready-made frozen dumplings (you should always have a stash in the freezer btw). Dinner will be on the table in fifteen minutes and you will be high-fiving yourself all night long.

Choose some of the optional additions. You don't have to go all out. This is aiming to be a stress-free night in the kitchen after all.

4.34 from 3 votes

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Course: Main Course, Lunch, Dinner

Cuisine: Thai, Asian

Prep Time: 10

Cook Time: 15

Servings: people

Calories: 514kcal

Author: Nellie Kerrison | Relish Mama

Cost: $30

Equipment

1 Wok or large heavy based frying pan

Ingredients

2 tablespoons Cobram Estate extra virgin olive oil
1 tablespoon red curry paste add a little more if you like things spicier
3 kaffir lime leaves scrunched in your hands to bruise
400 ml coconut milk full fat
1 tablespoon of brown sugar
1-2 tablespoons fish sauce
20 frozen dumplings of very good quality or however many you require per person
1 lime juice of plus lime wedges to serve

Optional additions:

Frozen shelled edamame
Frozen peas
Baby spinach leaves
Thai basil or coriander or mint
Spring onions finely sliced
Cucumber
Bean shoots
Asian black vinegar, to serve

Instructions

Heat the oil in a wok or large heavy-based frying pan over medium-high heat.
Add the curry paste & stir fry for 30 seconds until fragrant.
Add the coconut milk, then reduce heat to medium and simmer for 3 minutes.
Add the kaffir lime leaves, sugar and 1 tablespoon of the fish sauce. Simmer for 3-5 minutes.
Add the dumplings and place a lid on top. Cook for 10 minutes.
Add the edamame and or peas (if opting for these) and cook for 3 minutes.
Check the dumplings are warmed throughout. Turn off the heat.
Add the lime juice when the heat is turned off. Stir to combine.
Taste the sauce. Add the additional tablespoon of fish sauce, only if required. Does the sauce need any further tweaking?
Scoop into warm bowls and top with Spring onion and fresh herbs or your choice of the optional additions.

Notes

Mae Ploy is a fabulous store-bought curry paste that I highly recommend
• If using fresh dumplings, instead of frozen, they will only need 3-5 minutes to poach in the curry sauce and be warmed through.

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