1 can full-fat coconut milk (13.5 oz)
2 tbsp red curry paste
3 garlic cloves, minced
2 tsp fresh ginger, minced
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp peanut butter
1 tbsp sesame oil
2 tsp rice vinegar
Juice of 1 lime
4 cups bok choy, chopped
15–20 frozen dumplings (pork, chicken, or veggie)
Optional toppings: chili crisp, green onions, sesame seeds, cilantro, lime
Preheat oven to 400°F.
In a 9×13 pan, whisk together the coconut milk, curry paste, garlic, ginger, soy sauce, oyster sauce, peanut butter, sesame oil, and rice vinegar.
Squeeze in the lime juice.
Stir in the chopped bok choy.
Arrange the frozen dumplings on top in a single layer.
Cover with foil and bake for 25–30 minutes until the dumplings are cooked through.
Finish with chili crisp, green onions, sesame seeds, lime and cilantro if desired. Serve hot.
