Red Curry Dumpling Bake

18 December 2025 By

A quick, comforting Red Curry Dumpling Bake that brings together the creamy heat of Latasha’s Thai Red Curry Paste and the pillowy texture of dumplings — all baked together in one pan. Perfect for busy weeknights when you’re craving something bold, saucy and full of flavour. Created by Brooke Murphy from The Tasty Spoonful.

Ingredients − Serves 2 to 3

  • 1 can (400 ml) coconut milk
  • 1 tbsp Latasha’s Kitchen Thai Red Curry Paste (adjust to taste)
  • 1 tsp honey (or sugar)
  • Juice of ½ lime
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 1 packet frozen dumplings (about 10–12 pieces, any variety)
  • 1 tbsp of your favourite chilli oil for serving
  • 1 tsp fish sauce (optional)

Garnish:

  • 1 cup baby spinach, a handful of sliced spring onions, fresh coriander or chilli flakes

From $18.90View / Buy Now This product has multiple variants. The options may be chosen on the product page

Method

  1. Preheat the oven to 190°C (375°F).
  2. In a medium baking dish, combine the coconut milk, Latasha’s Thai Red Curry Paste, honey, lime juice, garlic, ginger and soy sauce. Stir well until smooth and evenly mixed.
  3. Arrange the frozen dumplings directly in the curry mixture, spreading them out evenly in a single layer.
  4. Use a spoon to scoop some of the curry sauce over the tops of the dumplings so they’re lightly coated.
  5. Cover the dish tightly with aluminium foil and bake for 20 minutes.
  6. Remove the foil, then continue baking uncovered for another 10 minutes, or until the sauce thickens slightly and the dumplings are tender with golden edges.
  7. Garnish and serve hot with your favourite toppings — try spring onions, coriander or a drizzle of chilli oil.

TIPS & VARIATIONS:

  • Swap the red curry paste for green or yellow curry for a different twist. You can also add 1 tbsp of peanut butter for a richer, nuttier sauce.
  • Add a handful of frozen veggies, asian greens or shredded chicken before baking for extra heartiness.
  • For a vegetarian version, use vegetable dumplings.
  • Serve with steamed jasmine rice or crusty bread to soak up the sauce.