Quick Asian Fusion Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8-10 frozen soup dumplings, depending on size of the pan
02 -
1 tbsp neutral oil (such as vegetable or canola)
03 -
1 tbsp Thai red curry paste
04 -
1 cup chicken stock or vegetable stock
05 -
1/3 cup coconut milk
06 -
1 tsp fish sauce
07 -
1 tsp sugar
08 -
2 kaffir lime leaves
09 -
Thai basil leaves, a small handful
# Instructions:
01 -
Heat the neutral oil in a medium pot over medium-high heat. Once hot, add the Thai red curry paste and sauté for 1-2 minutes, stirring frequently to release all the fragrant flavors without burning.
02 -
Pour in the chicken or vegetable stock and stir well, making sure to dissolve the curry paste completely into the liquid. Let it simmer for about a minute.
03 -
Stir in the coconut milk, fish sauce, sugar, and kaffir lime leaves. Mix until everything is well combined and bring the sauce to a gentle simmer.
04 -
Carefully add the frozen soup dumplings directly into the simmering curry sauce. Cover the pot with a lid and cook for approximately 12 minutes, or until the dumplings are completely cooked through and tender.
05 -
Once the dumplings are cooked, remove the pot from heat. Gently tear and toss in the Thai basil leaves, allowing their flavor to infuse into the hot sauce. Serve immediately while everything is hot and fragrant.
# Notes:
01 -
You can adjust the spice level by adding more or less curry paste.
02 -
This sauce also works well with other types of dumplings or even with protein like chicken or tofu.
03 -
Leftovers can be stored for up to 2 days but the dumplings may become softer.