One-Pan Red Curry Chicken Dumplings

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs pak choy
• 200ml coconut milk
• 15g red galangal seasoning
• 300g honey soy chicken dumplings
• 150g edamame beans
• 1pcs lime
• 20ml fish sauce
• 5g toasted sesame seeds
• 10ml soy sauce
• 10ml neutral-flavoured oil
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Crush or finely chop the garlic. Coarsely chop the pak choy stems and thinly slice the leaves.
2. Step 2 — Make coconut sauce
   Combine the garlic, coconut milk, red galangal seasoning, 125ml (½ cup) water and 2 tsp soy sauce in a 1.5L (6 cup) baking dish.
3. Step 3 — Add dumplings
   Add the chicken dumplings, edamame and pak choy stems to the coconut sauce. Drizzle with 2 tsp oil, season with salt and pepper and stir to combine.
4. Step 4 — Bake dumplings
   Bake the dumpling mixture for 18-20 mins until the dumplings and vegetables are tender.
5. Step 5 — Prep lime
   Meanwhile, cut the lime into wedges.
6. Step 6 — Get ready to serve
   Stir the pak choy leaves, 1 tsp fish sauce* and 1 tsp sugar into the baked dumpling mixture. Taste, then season with salt and pepper. Scatter with the sesame seeds. Serve the red curry dumplings at the table with the lime wedges for everyone to help themselves.

Allergens

Soy, Mollusc, Gluten, Sesame, Wheat, Fish