Thai coconut dumpling curry. Made in one pan and ready in 20 minutes. Your favorite dumplings simmered in a rich coconut sauce with red curry and veggies. Creamy, slightly spicy and seriously satisfying.
If you love Thai flavors, you might also want to try my Thai coconut chicken meatballs or Shrimp in Thai coconut curry.
Why you’ll love this Thai coconut dumpling curry
This is not your average weeknight dinner, it’s fast, flavorful and super hearty.
Big flavor – Dumplings soak up the rich, spicy Thai red curry coconut sauce while crisp-tender veggies add freshness and crunch. Every bite is bold and delicious.
Weeknight-friendly – Thanks to frozen dumplings, this one-pan meal comes together in just 20 minutes. No complicated steps, no fuss, just good food.
Customizable – Use whatever dumplings you love—pork, chicken, veggie or even beef bulgogi-filled gyozas like I did. Toss in mushrooms, tofu or whatever you have in the fridge.
One pan, easy clean-up – Less mess, more flavor. Perfect for busy nights or lazy Sundays when you still want something special.
How to make this one-pan dumpling dinner
Cook with me in this step-by-step video or follow along on YouTube!
This recipe is all about ease. We start by sautéing the veggies with garlic and scallions. Then add the coconut milk mixture to build a rich, velvety sauce. In go the dumplings, no need to pre-cook! They simmer in the sauce until hot and pillowy, soaking up all those bold, spicy flavors.
Love dumplings? Don’t miss my One-skillet dumplings with shiitakes or Super fast dumpling soup for more cozy favorites.
Ingredients
- Dumplings
- Vegetables – Broccoli, carrots, garlic and scallions
- Peanut oil for cooking
Coconut sauce ingredients
- Unsweetened full fat coconut milk
- Low sodium soy sauce, rice vinegar and sesame oil
- Thai red curry paste
- Cornstarch
- Brown sugar
FAQ
Is this dish spicy?
Not really. It has a mild kick from the red curry paste, but nothing overpowering. If you like more heat, you can easily stir in a little gochujang, sriracha, sambal oelek, fresh chili or chili flakes to dial it up.
Can I use other veggies?
Absolutely! This recipe is super flexible. Try it with bell peppers, bok choy, baby spinach, zucchini or snap peas. Whatever you have on hand.
Can I make this dish ahead of time?
Yes! You can cook the veggies and make the sauce a day in advance. When you’re ready to eat, just bring the sauce to a simmer, add the dumplings, and cook until they’re heated through and tender.
Serving tips
For a more filling dinner, serve the dumpling curry over fluffy jasmine rice and add a refreshing cucumber salad on the side for a cool, crunchy contrast. Want extra flair? Top with fresh herbs like cilantro or Thai basil and a squeeze of lime.
🔥 Pro tip
For an extra hit of texture, pan-sear the dumplings in a bit of oil until golden and crispy before adding them to the sauce. It gives the dish a satisfying contrast, crispy edges meet creamy coconut curry. Total win.
Storing
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop until warmed through. Add a splash of water or broth if the sauce thickens too much.
One-Pan Thai Coconut Curry Dumplings
Ingredients
- 2 tbsp peanut oil - or avocado oil
- 2 cups broccoli florets
- 2 carrots - peeled and sliced
- 4 scallions
- 8 garlic cloves - minced
- 16 dumplings - with your fave filling
- cilantro - for topping
- chili flakes - for topping
Thai coconut curry sauce
- 1 can (14 oz/400 ml) unsweetened coconut milk - full fat
- ¼ cup water
- 4 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp cornstarch
- 1 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 2 tbsp Thai red curry paste - more to taste
Instructions
- Get your prep done before you start cooking: Peel and cut the carrots into half-moons. Chop the scallions and mince the garlic cloves. Cut larger broccoli florets into smaller pieces.
- Combine all ingredients for the Thai coconut curry sauce in a jar. Close and shake well to combine.
- Heat oil over medium in a large nonstick skillet. Add broccoli and carrots, Sauté for 3 minutes. Add garlic and scallions, cook for 2 minutes.
- Pour in the prepared coconut sauce and bring to a simmer. Add the dumplings, gently stir to coat them with the sauce, and simmer for 5 minutes. If the sauce becomes too thick, stir in a splash of water to loosen it.
- Top with cilantro and chili flakes. Serve!
Video
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