Dump-and-Bake Dumpling Red Curry
A quick and cozy baked red curry with fluffy dumplings, perfect for a comforting meal.
Ingredients
Dumpling Batter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp red curry paste (adjust for spice)
- 1 can (14 oz) coconut milk
- 1 cup vegetable or chicken broth
- 1 tbsp fish sauce (optional)
- 1 tsp sugar or honey
- 1 cup diced bell peppers
- 1 cup diced carrots
- 1 cup snap peas or green beans
- Salt & pepper to taste
Dumpling Batter
- 1 cup biscuit mix (like Bisquick)
- ½ cup milk
- 1 tbsp melted butter
Optional toppings
- to taste chopped cilantro or parsley
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch dish.
- Mix coconut milk, broth, curry paste, ginger, garlic, onion, fish sauce, and sugar. Add vegetables and season with salt and pepper.
- Prepare dumpling batter by combining biscuit mix, milk, melted butter, and herbs. Drop spoonfuls over the curry mixture.
- Bake uncovered for 35–40 minutes until dumplings are golden and curry bubbles.
- Rest for 5 minutes, then serve hot with cilantro or sides.
Notes
You can customize the spice level with more or less curry paste.
Nutrition
Calories: 550kcal | Carbohydrates: 70g | Protein: 15g | Fat: 25g | Sodium: 900mg