Ingredients:

  • 400ml full-fat coconut milk
  • 120ml low-sodium chicken or vegetable stock
  • 2 tbsp red Thai curry paste
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp freshly grated ginger
  • 500g frozen dumplings
  • 2 blocks instant ramen noodles, flavor packets discarded
  • 150g fresh baby spinach
  • 100g frozen shelled edamame
  • 1 tbsp chili oil
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 lime, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C). In a 9x13 inch baking dish, whisk together the coconut milk, stock, curry paste, soy sauce, sesame oil, and grated ginger until the paste is fully dissolved.
  2. Place the dry ramen blocks into the liquid, flipping once to coat. Arrange the frozen dumplings around and on top of the noodles, pushing them down so the bottom halves are submerged.
  3. Scatter the frozen edamame or snap peas into the gaps and tuck the fresh baby spinach into the liquid where possible.
  4. Cover the dish tightly with aluminum foil to trap the steam. Bake for 20 minutes.
  5. Remove the foil and bake for an additional 10 minutes until the sauce is bubbling and the dumpling tops are set.
  6. Garnish with chili oil, sliced green onions, and toasted sesame seeds. Serve immediately with fresh lime wedges.