Ingredients:

  • 1 tbsp neutral oil
  • 3 tbsp Thai red curry paste
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (400ml) full-fat coconut milk
  • 3 cups vegetable or chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 12 oz frozen dumplings
  • 2 cups baby bok choy, chopped into 2-inch pieces
  • 1 cup sliced mushrooms
  • 2 scallions, thinly sliced
  • 1 lime, cut into wedges

Instructions:

  1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and mushrooms, sautéing for 3-4 minutes until the onions are translucent.
  2. Add the red curry paste, garlic, and ginger. Stir constantly for 2 minutes until the paste smells fragrant and turns a deep, mahogany red.
  3. Slowly pour in the coconut milk, whisking constantly to incorporate the paste into a smooth emulsion.
  4. Stir in the broth, soy sauce, and brown sugar. Bring to a gentle simmer (do not let it reach a rolling boil) and let it thicken slightly for 5-8 minutes.
  5. Carefully drop the frozen dumplings into the simmering broth. Simmer for 5-7 minutes, or until the dumplings float to the surface and are cooked through.
  6. Stir in the chopped bok choy during the last 2 minutes of cooking, just until the leaves wilt but the stems remain crisp.
  7. Turn off the heat and stir in a squeeze of fresh lime juice to brighten the flavors. Garnish with sliced scallions.