Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable or chicken broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon brown sugar
- 1 package dumplings (fresh or frozen, about 12-15 pieces)
- 2 cups spinach or kale, chopped
- to taste Fresh cilantro for garnish
- to taste Lime wedges for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the red curry paste, stirring well to coat the onions, and cook for 2 minutes.
- Pour in the broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in the fish sauce and brown sugar, and let it simmer for about 10 minutes.
- Carefully add the dumplings to the pot, cooking them according to package instructions (usually about 5-7 minutes).
- Finally, stir in the chopped greens and let them wilt for about 2 minutes.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
- Prep Time: 15
- Cook Time: 30