Creamy coconut dumplings traybake recipe | Good Food

Units:

2-4 tbsp red Thai curry paste
(see tip)
1 tbsp light or dark brown soft sugar
2 tsp fish sauce
2 tbsp soy sauce
2 x 400g cans coconut milk
2 limes
150g frozen edamame
3 baby pak choi
12 frozen gyoza dumplings
(chicken, pork or veg)
6 spring onions
2 tsp sesame oil
small handful of coriander
1 red chilli
or crispy chilli oil, to serve (optional)
cooked noodles or sticky rice
to serve

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Combine the curry paste, sugar, fish and soy sauces, coconut milk and juice of 1 lime in a large rectangular baking dish. Season.
step 2
Stir in the frozen edamame, halve the pak choi and nestle that in. Arrange the gyoza in the dish – they should sit just below sauce level, with the tops sticking out. Chop the spring onions, scatter them over, then drizzle the sesame oil over the exposed parts of the pak choi and gyoza. Bake for 30 mins.
step 3
Cut the other lime into wedges. Pick the leaves from the coriander, then scatter these over the dish. If you like, slice a chilli and scatter this over too, or drizzle with chilli oil before serving over noodles or rice with plenty of the sauce and the lime wedges on the side.