Description
This Thai Dumpling Casserole is a flavorful and comforting one-dish meal combining spicy red curry, coconut milk, tender Napa cabbage, ramen noodles, and frozen dumplings baked to perfection. Easy to prepare and perfect for a quick weeknight dinner packed with vibrant Thai-inspired flavors and satisfying textures.
Ingredients
Sauce and Broth
- 2 & 1/2 tablespoons Thai red curry paste
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 14 ounce can light coconut milk
- 2 cups chicken stock
Vegetables and Noodles
- 3 cups shredded Napa cabbage
- 2 packets dry ramen noodles, split at the seam, flavor packet discarded
Dumplings
- 16 frozen dumplings (no need to thaw)
Garnish
- 1/4 cup fresh chopped cilantro or parsley
- 2 scallions, diced
- 2 teaspoons chili crisp
- 1 teaspoon toasted sesame seeds
Instructions
- Prep the oven: Preheat your oven to 400°F (204°C) to get it ready for baking the casserole.
- Mix the sauce ingredients: In a 9×13 casserole dish, combine the Thai red curry paste, minced ginger, minced garlic, low-sodium soy sauce, rice vinegar, sesame oil, light coconut milk, and chicken stock. Use a whisk or fork to mix everything thoroughly until the sauce is well blended.
- Add the cabbage and noodles: Sprinkle the shredded Napa cabbage evenly over the sauce mixture. Then, spread the split dry ramen noodles in an even layer on top, making sure they are fully submerged in the liquid to cook properly.
- Top with dumplings: Arrange the frozen dumplings evenly over the noodles. There is no need to thaw the dumplings before baking.
- Cover and bake: Tightly cover the casserole dish with aluminum foil to keep the moisture in. Bake in the preheated oven for about 30 minutes, or until the dumplings are thoroughly cooked and the noodles are tender.
- Garnish: Once out of the oven, garnish the casserole with fresh chopped cilantro or parsley and diced scallions. Drizzle chili crisp over the top for a spicy kick and sprinkle with toasted sesame seeds for added texture.
- Serve and enjoy: Scoop the noodles, cabbage, dumplings, and sauce onto plates and enjoy a hearty, flavorful Thai-inspired casserole.
Notes
- Ensure the ramen noodles are fully submerged in the sauce liquid so they cook evenly during baking.
- No need to thaw frozen dumplings before baking; they cook perfectly from frozen within the casserole.
- Feel free to substitute the chicken stock with vegetable broth to make the dish vegetarian-friendly.
- Adjust the amount of Thai red curry paste and chili crisp to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
