Coconut curry dumplings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
The perfect lunch when you need something quick. I promise you it’s one you’ll be making on repeat because it is just that easy. It is the reason that you will always find some frozen dumplings stashed in my freezer!
Ingredients
- 400g tin coconut milk
- 1 heaped tbsp curry paste (any type)
- 200ml/7fl oz hot water
- 1 tbsp liquid seasoning or soy sauce, plus extra if needed
- pinch freshly ground black pepper
- 250g/9oz frozen Asian-style dumplings (any type)
- handful fresh coriander, chopped, to garnish
- chilli oil, to garnish
- lime wedges, to serve (optional)
Method
Place the coconut milk and curry paste in a saucepan and mix well until fully incorporated. Add the hot water to loosen the broth, adding a splash more if needed for the desired consistency. Stir in the liquid seasoning, add the pepper and bring to a gentle simmer over a medium heat.
Add the dumplings to the broth and cook according to packet instructions, or until cooked through.
Taste the broth and adjust if needed with any extra liquid seasoning.
Serve the dumplings and broth in bowls, garnishing with the coriander and a good drizzle of chilli oil. If using, squeeze over the lime wedges.
Recipe tips
Mix and match with any dumplings of choice, such as vegetable, prawn or chicken.
Choose any curry paste, such as red, green or yellow, as they all work!
This meal can be bulked up with a side serving of freshly steamed rice and broccoli for a more filling dinner option.
