Thai Dumpling Casserole
Easy Thai dumpling casserole baked in one pan with curry, ramen, cabbage, and frozen dumplings. An effortless and cozy weeknight dinner.Step-by-step photos can be seen below the recipe card.
Servings: 4 servings
Ingredients
- 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 of light coconut milk
- 2 cups chicken stock
- 3 cups shredded Napa cabbage
- 2 packets dry ramen noodles split at the seam, flavor packet discarded
- 16 frozen dumplings (no need to thaw)
- 1/4 cup fresh chopped cilantro or parsley for garnish
- 2 scallions diced, for garnish
- 2 teaspoons chili crisp for garnish
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Preheat oven to 400°F
- In a 9x13 casserole dish, place the red curry paste, ginger, garlic, soy sauce, rice vinegar, sesame oil, coconut milk, and chicken stock. Whisk to combine.
- Sprinkle in the Napa cabbage, then in an even layer, top with the ramen noodles, making sure they are fully submerged in the liquid.
- Top with the frozen dumplings in an even layer.
- Cover tightly with foil. Bake for 30 minutes or until the dumplings are cooked through.
- Garnish with chopped cilantro and scallions. Drizzle with the chili crisp and sprinkle with sesame seeds.
- Serve the noodles and dumplings with some of the pan sauce.
Video
Notes
This recipe has a kick to it. If you're sensitive to spice, reduce the amount of chili crisp at the end or omit entirely.
Nutrition
Serving: 1serving | Calories: 373kcal | Carbohydrates: 44g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 1075mg | Potassium: 332mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1721IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 2mg