Thai Dumpling Casserole

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 & 1/2 tablespoons Thai red curry paste

1 teaspoon minced ginger

2 cloves garlic (minced)

3 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

2 teaspoons sesame oil

14 ounce can of light coconut milk

2 cups chicken stock

3 cups shredded Napa cabbage

2 packets dry ramen noodles (split at the seam, flavor packet discarded)

16 frozen dumplings (no need to thaw)

1/4 cup fresh chopped cilantro or parsley (for garnish)

2 scallions (diced, for garnish)

2 teaspoons chili crisp (for garnish)

1 teaspoon toasted sesame seeds (for garnish)

Directions

Prep the oven

Preheat oven to 400°F

Mix the sauce ingredients

In a 9x13 casserole dish, place the red curry paste, ginger, garlic, soy sauce, rice vinegar, sesame oil, coconut milk, and chicken stock. Whisk to combine.

Add the cabbage and noodles

Sprinkle in the Napa cabbage, then in an even layer, top with the ramen noodles, making sure they are fully submerged in the liquid.

Top with dumplings

Top with the frozen dumplings in an even layer.

Cover and bake

Cover tightly with foil. Bake for 30 minutes or until the dumplings are cooked through.

Garnish with chopped cilantro and scallions. Drizzle with the chili crisp and sprinkle with sesame seeds.

Serve and enjoy

Serve the noodles and dumplings with some of the pan sauce.

Nutrition

• Calories: 373 kcal
• Total Fat: 17 g
• Saturated Fat: 9 g
• Unsaturated Fat: 3 g
• Cholesterol: 7 mg
• Sodium: 1075 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 10 g