Description
Enjoy a flavorful twist on traditional soup dumplings with this Thai Red Curry Sauce recipe. Inspired by classic Thai takeout, this dish features dumplings simmered in a rich, aromatic sauce made with red curry paste, coconut milk, kaffir lime leaves, and fresh Thai basil. Ready in just 15 minutes, it’s an easy and impressive meal for any day of the week.
Ingredients
Soup Dumplings
- 8-10 Frozen Soup Dumplings (depending on the size of the pan)
Thai Red Curry Sauce
- 1 tbsp neutral oil (such as vegetable or canola oil)
- 1 tbsp Thai red curry paste
- 1 cup chicken stock or vegetable stock
- ⅓ cup coconut milk
- 1 tsp fish sauce
- 1 tsp sugar
- 2 kaffir lime leaves
- Thai basil leaves (to taste)
Instructions
- Heat the oil and sauté curry paste: In a pot, heat 1 tablespoon of neutral oil over medium-high heat. Add 1 tablespoon of Thai red curry paste and sauté for 1–2 minutes until fragrant to enhance the sauce’s flavor.
- Add chicken stock: Pour in 1 cup of chicken or vegetable stock and stir, cooking until the curry paste dissolves completely into the liquid, forming a smooth base.
- Incorporate remaining sauce ingredients: Stir in ⅓ cup coconut milk, 1 teaspoon fish sauce, 1 teaspoon sugar, and 2 kaffir lime leaves. Mix well and bring the sauce to a gentle simmer, allowing the flavors to meld.
- Cook the dumplings: Add 8-10 frozen soup dumplings directly into the simmering sauce. Cover the pot with a lid and cook for about 12 minutes, or until the dumplings are thoroughly cooked through and tender.
- Finish and serve: Remove the lid, turn off the heat, and toss in fresh Thai basil leaves. Serve the dumplings hot in the curry sauce and enjoy the vibrant flavors.
Notes
- Use neutral oil like vegetable or canola oil to avoid overpowering the curry’s flavor.
- Chicken stock can be substituted with vegetable stock for a vegetarian option; omit fish sauce in this case and replace with soy sauce or tamari.
- Kaffir lime leaves add a distinctive aroma; if unavailable, a small strip of lime zest can be used as a substitute.
- Adjust the number of dumplings based on pan size and appetite.
- This dish pairs well with steamed jasmine rice to soak up the flavorful sauce.
