Dumplings in Creamy Thai Red Curry Broth

Ingredients

• Dumplings (10 to 12 pieces)
• 1 tbsp Oil
• 1 clove Garlic (Finely chopped)
• 1 Shallot (Finely chopped)
• 1.5 tbsp Thai red curry paste (1 to 2 tbsp)
• 400 ml Coconut milk (AYAM™ brand)
• 200 ml Chicken stock
• 1 tbsp Fish sauce (AYAM™ brand)
• 0.5 Lime juice (Juice of half a lime)
• 1 tsp Sugar
• Green onions (A few, for serving)
• Parsley (A few leaves, for serving)
• Sesame seeds (For serving)
• Chili oil (For serving)

Steps

1. 1

   Heat the oil in a large skillet over medium heat. Add the finely chopped shallot and garlic, then sauté for a few moments.

2. 2

   Add the red curry paste and sauté for 1 minute to develop its flavors.

3. 3

   Pour in the coconut milk and chicken stock. Stir until the broth is smooth, then bring it to a gentle boil.

4. 4

   Add the fish sauce, lime juice, and sugar to balance the flavors.

5. 5

   Place the dumplings directly into the broth. Cover the skillet and cook over low heat for about 20 to 25 minutes, or according to the instructions on the dumpling package.

6. 6

   Serve piping hot with the green onions, parsley, and a few sesame seeds. Add chili oil just before serving.

Notes

The recipe specifies cooking the dumplings for 20 to 25 minutes while also recommending following the package instructions. The amount of chili oil, sesame seeds, green onions, and parsley is not specified. The transcript mentions chicken dumplings and the use of olive oil, but the written list simply indicates “dumplings” and “oil”; the written list was retained as the primary source.

Nutrition per serving

• main course
• dumplings
• Thai cuisine
• red curry
• coconut milk
• comfort food
• simmered