Ingredients:

  • 1 tbsp neutral oil
  • 3 tbsp Thai red curry paste
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 small yellow onion, finely diced
  • 1 can (400ml) full-fat coconut milk
  • 3 cups vegetable or chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 300g frozen dumplings
  • 2 cups baby spinach or sliced bok choy
  • 1 cup cooked udon noodles

Instructions:

  1. Heat the neutral oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 3 minutes until translucent.
  3. Stir in the red curry paste, minced garlic, and grated ginger. Stir constantly for 1–2 minutes until the paste darkens slightly and smells fragrant.
  4. Slowly whisk in the coconut milk, ensuring the curry paste is fully incorporated and no clumps remain.
  5. Pour in the broth, fish sauce, and brown sugar. Bring the mixture to a gentle simmer over medium-high heat, ensuring it does not reach a rolling boil.
  6. Carefully slide the frozen dumplings into the simmering broth.
  7. Cook for 5–7 minutes, or until the dumplings float to the surface and are cooked through.
  8. Stir in the spinach or bok choy and cooked udon noodles. Simmer for an additional 60 seconds until the greens are wilted.
  9. Remove from heat and stir in the fresh lime juice to brighten the flavors.