Description
Frozen potstickers are baked in a creamy, spicy Thai red curry sauce for a quick, comforting fusion dish that’s full of bold, aromatic flavors.
Ingredients
- ¼ cup soy‑based sauce
- ¾ cup Thai red curry simmer sauce
- 1 cup unsweetened coconut milk
- 1 tablespoon minced garlic
- ½ cup water
- 20 frozen potstickers (vegetable, chicken, or shrimp)
- Fresh cilantro, chopped (optional garnish)
- Green onions, thinly sliced (optional garnish)
- 1 tablespoon chili crisp or crunchy chili oil (optional garnish)
Instructions
- Preheat the oven to 400 °F (200 °C).
- In a medium bowl, whisk together the soy-based sauce, red curry simmer sauce, coconut milk, minced garlic, and water until smooth and well blended.
- Arrange the frozen potstickers in a single layer in a baking dish. Pour the prepared curry sauce evenly over them, making sure all the potstickers are coated.
- Cover the baking dish tightly with aluminum foil. Bake for 30 to 40 minutes, until the potstickers are heated through and tender.
- Remove the foil, then garnish with chopped cilantro, sliced green onions, and a drizzle or small spoonful of chili crisp or crunchy chili oil. Serve warm.
Notes
- Add vegetables like baby spinach, bell peppers, or bok choy before baking to boost flavor and nutrition.
- Serve over jasmine rice or rice noodles to soak up the sauce.
- Adjust heat by adding more red curry sauce or chili crisp, or mellow with extra coconut milk.
- Use tamari or coconut aminos for a gluten-free version.
- No need to thaw potstickers before baking.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 5g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
