Coconut Curry Chicken Dumpling Bake
Frozen chicken dumplings and tender bok choy bake in a savory coconut curry broth until hot and safely cooked, then get a bright finish of lime and scallions.
Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Oven
Ingredients
- 24 ounces (680 g) frozen chicken dumplings
- 1.5 pounds (680 g) baby bok choy
- 13.5 fluid ounces (400 ml) unsweetened coconut milk
- 1 cup (240 ml) low-sodium chicken broth
- 2 tablespoons (30 g) thai red curry paste
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (4 g) brown sugar
- 1 medium lime
- 4 medium scallions
Cooking instructions
- Heat the oven to 400°F (200°C). Trim the bok choy ends and separate any large stalks from the leaves. Arrange the frozen dumplings and bok choy in a 9-by-13-inch (23-by-33-cm) baking dish. (about 5 min) — 400°F (200°C)
- Whisk the coconut milk, chicken broth, red curry paste, soy sauce, and brown sugar in a bowl until mostly smooth. Pour the sauce evenly over the dumplings and bok choy. (about 3 min) — none
- Cover the dish tightly with foil and bake until the sauce is bubbling and the dumplings are tender, about 25 minutes. (about 25 min) — 400°F (200°C)
- Remove the foil and bake for 5 to 8 minutes more. Check the thickest chicken filling in several dumplings with an instant-read thermometer; it must reach 165°F (74°C). If needed, continue baking in 3-minute increments until it reaches that temperature. (about 8 min) — 400°F (200°C)
- Squeeze the lime over the bake and scatter with thinly sliced scallions. Rest for 5 minutes before serving, spooning the coconut curry sauce over the dumplings and bok choy. (about 5 min) — none