Thai-Style Curry Dumpling Bake
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 medium red pepper, (roughly chopped )
- • 6 red chillis, (roughly chopped )
- • 2 cm thumb ginger, (peeled and sliced)
- • 6 garlic cloves, (peeled and sliced)
- • 2 lemongrass stalks, (trimmed and sliced)
- • 2 shallots, (peeled and roughly chopped )
- • 2 lime leaves
- • 1 tbsp coriander stalks, (chopped)
- • 1 lime ((zest and juice))
- • 1 1/2 tbsp coriander seeds
- • 1 tbsp cumin seeds
- • 1 tbsp vegan fish sauce
- • 400 ml can light coconut milk
- • 1 tbsp soy sauce
- • 270 g frozen vegetable dumplings ((approx. 20))
- • 6 spring onions
- • 1 tbsp sesame seeds
Preparation Steps
Preheat the oven to 200ºC.
Make the Thai curry paste by placing the red pepper and chillis into a food processor. Add in the ginger, 4 garlic cloves, lemongrass, shallots, lime leaves, coriander stalks, and the zest of a lime. Blitz for 20 seconds.
Place the coriander and cumin seeds into a dry frying pan and toast for a minute or two. Using a fine chopper or spice grinder, grind the warm spices down into a rough powder, then add to the paste along with the fish sauce. Blitz again for another 20 seconds. Set aside.
In the shallow roasting tray, add the curry paste, coconut milk, juice of a lime, two crushed garlic cloves, and soy sauce. Whisk to combine.
Add the dumplings into the roasting dish and use a spoon to cover them with the sauce. Cover the tray with foil, then place in the preheated oven for 20 minutes. After 20 minutes, remove the foil, then cook for a further 10 minutes.
The bake is cooked when the dumplings are steamed and soft, with a little crisp on top. Finish with a sprinkling of spring onions and sesame seeds. Divide into four portions and serve over basmati rice.