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Started By
Message
Viral coconut curry dumplings
Posted on 7/9/25 at 9:57 am
Posted on 7/9/25 at 9:57 am
The recipes are all over, so I will just post enough to let you see if interested. Our family loved it.
In a casserole dish, mix a can of coconut cream or milk, favorite curry paste( I used 3 tbsp of red), sesame oil, fish sauce, jarlic, ginger, and rice vinegar. Once mixed, add chopped bok choy then place the dumplings(I used pork/cabbage) in lines in the dish making sure they are at least somewhat dunked in the liquid. Bake at 400 for 20ish minutes. Once out of the oven, rotate the dumplings and let rest for 5 or so. Served ours over Thai rice noodles. Will be doing these regularly now.
In a casserole dish, mix a can of coconut cream or milk, favorite curry paste( I used 3 tbsp of red), sesame oil, fish sauce, jarlic, ginger, and rice vinegar. Once mixed, add chopped bok choy then place the dumplings(I used pork/cabbage) in lines in the dish making sure they are at least somewhat dunked in the liquid. Bake at 400 for 20ish minutes. Once out of the oven, rotate the dumplings and let rest for 5 or so. Served ours over Thai rice noodles. Will be doing these regularly now.
4
Posted on 7/9/25 at 10:02 am to AlxTgr
I've seen these as well, and have been meaning to try because I have a metric ton of various frozen dumplings (they come free with ever HelloFresh box I get due to a "promo for life" thing) and I love both coconut milk and curry.
Glad to hear they're good. I bet some fresh lime wedges and cilantro for each person to use on their serving would add a nice flavor as well.
Glad to hear they're good. I bet some fresh lime wedges and cilantro for each person to use on their serving would add a nice flavor as well.
Posted on 7/9/25 at 10:05 am to LouisianaLady
quote:Crap, I forgot that. Yes, we topped with cilantro and chili crisp. I think I was supposed to get chili oil, but didn't realize there was a difference. I also crushed some peanuts for topping because my son's GF likes them on everything.
and cilantro
Posted on 7/10/25 at 10:30 am to AlxTgr
Man, that does sound good. Seems very easy too so I may make this over the weekend.
Posted on 7/10/25 at 10:32 am to SUB
I just put it on my menu for Monday as well
Think I'm going to serve mine on jasmine rice.
Think I'm going to serve mine on jasmine rice.
Posted on 7/10/25 at 10:32 am to SUB
Ridiculously easy.
Posted on 7/10/25 at 3:04 pm to AlxTgr
Did you have any leftover? How are the dumplings when left in the soup for a long time? Did they fall apart or get mushy?
Posted on 7/10/25 at 3:08 pm to SUB
quote:We did not, so no idea what happens if left to soak. Heck, I ended up giving some of mine to my 18 year old and he was still looking for more
Did you have any leftover?
Posted on 7/10/25 at 3:32 pm to AlxTgr
looks great
Posted on 7/10/25 at 3:37 pm to AlxTgr
quote:
Crap, I forgot that. Yes, we topped with cilantro and chili crisp. I think I was supposed to get chili oil, but didn't realize there was a difference
Chili crisp is just chili oil with other stuff in it. Sometimes people use the terms interchangeably too.
Posted on 7/10/25 at 3:49 pm to SUB
quote:Well, it was good, so no regrets.
Chili crisp is just chili oil with other stuff in it. Sometimes people use the terms interchangeably too.
Posted on 7/13/25 at 8:13 pm to AlxTgr
Made it tonight and it was awesome! I looked at a couple recipes and sort of combined them and improvised a few things. I didn’t bake it or anything like that because it’s a soup. Makes more sense to cook on the stove.
If you were a fan of the broth of Rama’s lemongrass soup (Tom Yum), this tastes a lot like it, but with the addition of coconut milk. So you could easily just remove the dumplings and bok choy and add shrimp, and it would be pretty similar.
Ingredients
1 tablespoon vegetable oil or avocado oil
1 onion, diced
1 teaspoon salt
1 tablespoon soy sauce
2.5 tablespoons Thai red curry paste
3 cloves garlic, minced
1 tablespoon fresh ginger paste (use a microplane
1 small package cremini mushrooms, sliced
2 stalks lemongrass cores pounded - see LINK
32oz chicken broth
14 ounces canned coconut milk
2 teaspoons fish sauce
3 teaspoons sugar
1 pound frozen dumplings(potstickers, wontons)
3 baby bok choy with bottom cut off
1 bunch green onions, sliced
1 tablespoon chopped cilantro leaves
1 large lime
Instructions
Heat the oil over medium in a 4 to 5 quart soup pot or Dutch oven until the surface shimmers. Add the diced onion, half of the green onions, garlic, and sweat, stirring frequently, for about 5 minutes or until softened. Add mushrooms and cook until soft.
Spoon in the Thai red curry paste, ginger, and lemongrass, salt, soy sauce, along with the garlic. Stir into the onions and let cook for a minute or two, until the mixture is fragrant.
Increase the heat to medium-high, and pour in the chicken broth and coconut milk. Bring the soup to a low boil, then adjust the heat to maintain an active simmer.
Stir in the fish sauce and sugar, then let simmer for 10 minutes.
Add the dumplings. Let the soup come back up to bubbling, and cook for 6 minutes with lid on.
Turn off the heat and add the bok choy, green onions, and cilantro. Let the soup stand until the spinach wilts. Squeeze the juice from half of the lime into the soup and stir. Taste, and squeeze the other half if it needs it. There should be a tang when tasting the broth.
Remove lemongrass. Ladle into bowls and add your favorite toppings, like green onion, cilantro, chili oil, etc. You can serve over rice too.
If you were a fan of the broth of Rama’s lemongrass soup (Tom Yum), this tastes a lot like it, but with the addition of coconut milk. So you could easily just remove the dumplings and bok choy and add shrimp, and it would be pretty similar.
Ingredients
1 tablespoon vegetable oil or avocado oil
1 onion, diced
1 teaspoon salt
1 tablespoon soy sauce
2.5 tablespoons Thai red curry paste
3 cloves garlic, minced
1 tablespoon fresh ginger paste (use a microplane
1 small package cremini mushrooms, sliced
2 stalks lemongrass cores pounded - see LINK
32oz chicken broth
14 ounces canned coconut milk
2 teaspoons fish sauce
3 teaspoons sugar
1 pound frozen dumplings(potstickers, wontons)
3 baby bok choy with bottom cut off
1 bunch green onions, sliced
1 tablespoon chopped cilantro leaves
1 large lime
Instructions
Heat the oil over medium in a 4 to 5 quart soup pot or Dutch oven until the surface shimmers. Add the diced onion, half of the green onions, garlic, and sweat, stirring frequently, for about 5 minutes or until softened. Add mushrooms and cook until soft.
Spoon in the Thai red curry paste, ginger, and lemongrass, salt, soy sauce, along with the garlic. Stir into the onions and let cook for a minute or two, until the mixture is fragrant.
Increase the heat to medium-high, and pour in the chicken broth and coconut milk. Bring the soup to a low boil, then adjust the heat to maintain an active simmer.
Stir in the fish sauce and sugar, then let simmer for 10 minutes.
Add the dumplings. Let the soup come back up to bubbling, and cook for 6 minutes with lid on.
Turn off the heat and add the bok choy, green onions, and cilantro. Let the soup stand until the spinach wilts. Squeeze the juice from half of the lime into the soup and stir. Taste, and squeeze the other half if it needs it. There should be a tang when tasting the broth.
Remove lemongrass. Ladle into bowls and add your favorite toppings, like green onion, cilantro, chili oil, etc. You can serve over rice too.
This post was edited on 7/13/25 at 10:16 pm
Posted on 7/13/25 at 9:35 pm to SUB
quote:
Rama’s lemongrass soup, this tastes a lot like it
Now I’m making it
Posted on 7/13/25 at 9:47 pm to cgrand
Damn, that looks legit 
Posted on 7/14/25 at 5:04 pm to SUB
Mine are in the oven, but I'm a bit nervous because the recipe I used called for 2 teaspoons of sesame oil, and I stupidly listened knowing sesame oil is way too strong for that much.
I also totally forgot I had lemongrass I've been dying to use and didn't put it in.
I also totally forgot I had lemongrass I've been dying to use and didn't put it in.
Posted on 7/14/25 at 5:10 pm to LouisianaLady
I put about that much sesame oil in mine too. Forgot to include it in the recipe. It’ll be fine. Never too late to put the lemongrass in. Just let it sit in there a while. Also, lime juice is key. Put as much as you want for taste.
Posted on 7/14/25 at 5:33 pm to SUB
Phew. It’s good, but holy crap it’s spicy.
Posted on 7/14/25 at 5:55 pm to LouisianaLady
How much curry paste did you use?
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