Thai curry baked dumplings

15 June

This delicious Asian-inspired dish features tender dumplings baked in a rich coconut peanut curry sauce and finished with sesame seeds, chilli crisp and fresh coriander. Perfect for the cooler months, they're warm, comforting and packed with flavour. Ideal for casual entertaining, this easy crowd-pleasing recipe is a fantastic side dish for dinner parties, family gatherings and weekend feasts.

This baked dumpling dish is the perfect example of maximum flavour with minimal effort. It comes together in no time but looks incredibly impressive straight from the oven, making it ideal for casual entertaining or busy weeknight dinners.

I love the combination of creamy satay flavours with fragrant Thai red curry, and the dumplings soak up every bit of the rich sauce. Don't skip the crispy chilli oil—it really takes the dish to the next level. If you're serving guests who prefer milder flavours, simply use a mild curry paste and chilli oil. And for me, steamed rice on the side is absolutely essential for soaking up all that delicious sauce.

What's in this recipe?

Thai peanut curry sauce

Oil
A neutral-tasting oil is best for this recipe. I typically use avocado oil as it has a mild flavour and a high smoke point, making it perfect for frying the curry paste.
Garlic & ginger
These aromatics form the flavour base of the sauce. Fresh garlic and ginger provide warmth, depth, and that classic Thai-inspired flavour.
Red curry paste
Thai red curry paste provides the bulk of the flavour in this dish while keeping preparation quick and convenient. Frying it in oil before adding the remaining ingredients helps intensify the flavours and brings out its aromatic spices. Use a mild variety if you're sensitive to heat.
Coconut cream
Coconut cream creates a rich, velvety sauce with a subtle coconut flavour. Full-fat coconut cream is recommended for the creamiest texture and best flavour.
Chicken stock
Chicken stock adds savoury depth and balances the richness of the coconut cream and peanut butter. It also helps create the perfect sauce consistency.
Smooth peanut butter
The key ingredient for that classic satay flavour. It adds richness, creaminess, and a glossy finish to the sauce while helping it cling beautifully to the dumplings.
Soy sauce
Adds saltiness, depth, and umami to balance the sweetness and richness of the sauce. Tamari can be used as a gluten-free alternative.
Brown sugar
A touch of brown sugar balances the savoury flavours and rounds out the spice. It also helps the edges of the sauce caramelise slightly during baking. White sugar or honey can be used instead.
Lime juice
Fresh lime juice brightens the sauce and helps all the flavours come alive. Freshly squeezed is strongly recommended here, as bottled juice won't provide the same vibrant flavour. Lemon juice can be substituted if needed.
Frozen dumplings
Prawn, pork, or chicken dumplings work particularly well as their flavours complement the satay curry sauce without overpowering it. Use your favourite variety—I often keep a large bag in the freezer for an easy, crowd-pleasing dinner when I dont have time to make my own from scratch.

Step-by-step photos

Frying aromats

Frying curry paste

Simmering sauce

Adding dumplings to sauce

Fresh from the oven!