Coconut Curry Prawn Dumpling Bake with Krunchilli Oil and Coriander

Preheat oven to 180C. Trim broccolini. Cut root from pak choy and separate leaves. Slice mushrooms. Pick and chop coriander leaves, discarding stems. Peel and mince garlic and ginger.

In a jug or bowl, whisk together the coconut milk, stock, red curry paste, fish sauce, lemongrass, garlic, ginger and half the coriander leaves.

Place veg in a large baking dish. Pour over the coconut sauce and add in frozen dumplings, slightly pressing them into the sauce - the tops should still be visible. Spoon some of the coconut sauce over the dumplings and cover the baking dish with foil. Bake for 20 minutes covered, then 5-10 minutes uncovered until the dumplings are slightly crisp on top.

Divide the dumplings, veg and sauce between serving bowls and garnish with Krunchilli and remaining coriander. Enjoy.

Preheat oven to 180C. Trim broccolini. Cut root from pak choy and separate leaves. Slice mushrooms. Pick and chop coriander leaves, discarding stems. Peel and mince garlic and ginger.

In a jug or bowl, whisk together the coconut milk, stock, red curry paste, fish sauce, lemongrass, garlic, ginger and half the coriander leaves.

Place veg in a large baking dish. Pour over the coconut sauce and add in frozen dumplings, slightly pressing them into the sauce - the tops should still be visible. Spoon some of the coconut sauce over the dumplings and cover the baking dish with foil. Bake for 20 minutes covered, then 5-10 minutes uncovered until the dumplings are slightly crisp on top.

Divide the dumplings, veg and sauce between serving bowls and garnish with Krunchilli and remaining coriander. Enjoy.

Preheat oven to 180C. Trim broccolini. Cut root from pak choy and separate leaves. Slice mushrooms. Pick and chop coriander leaves, discarding stems. Peel and mince garlic and ginger.

In a jug or bowl, whisk together the coconut milk, stock, red curry paste, fish sauce, lemongrass, garlic, ginger and half the coriander leaves.

Place veg in a large baking dish. Pour over the coconut sauce and add in frozen dumplings, slightly pressing them into the sauce - the tops should still be visible. Spoon some of the coconut sauce over the dumplings and cover the baking dish with foil. Bake for 20 minutes covered, then 5-10 minutes uncovered until the dumplings are slightly crisp on top.

Divide the dumplings, veg and sauce between serving bowls and garnish with Krunchilli and remaining coriander. Enjoy.

Preheat oven to 180C. Trim broccolini. Cut root from pak choy and separate leaves. Slice mushrooms. Pick and chop coriander leaves, discarding stems. Peel and mince garlic and ginger.

In a jug or bowl, whisk together the coconut milk, stock, red curry paste, fish sauce, lemongrass, garlic, ginger and half the coriander leaves.

Place veg in a large baking dish. Pour over the coconut sauce and add in frozen dumplings, slightly pressing them into the sauce - the tops should still be visible. Spoon some of the coconut sauce over the dumplings and cover the baking dish with foil. Bake for 20 minutes covered, then 5-10 minutes uncovered until the dumplings are slightly crisp on top.

Divide the dumplings, veg and sauce between serving bowls and garnish with Krunchilli and remaining coriander. Enjoy.

Preheat oven to 180C. Trim broccolini. Cut root from pak choy and separate leaves. Slice mushrooms. Pick and chop coriander leaves, discarding stems. Peel and mince garlic and ginger.

In a jug or bowl, whisk together the coconut milk, stock, red curry paste, fish sauce, lemongrass, garlic, ginger and half the coriander leaves.

Place veg in a large baking dish. Pour over the coconut sauce and add in frozen dumplings, slightly pressing them into the sauce - the tops should still be visible. Spoon some of the coconut sauce over the dumplings and cover the baking dish with foil. Bake for 20 minutes covered, then 5-10 minutes uncovered until the dumplings are slightly crisp on top.

Divide the dumplings, veg and sauce between serving bowls and garnish with Krunchilli and remaining coriander. Enjoy.

Preheat oven to 180C. Trim broccolini. Cut root from pak choy and separate leaves. Slice mushrooms. Pick and chop coriander leaves, discarding stems. Peel and mince garlic and ginger.

In a jug or bowl, whisk together the coconut milk, stock, red curry paste, fish sauce, lemongrass, garlic, ginger and half the coriander leaves.

Place veg in a large baking dish. Pour over the coconut sauce and add in frozen dumplings, slightly pressing them into the sauce - the tops should still be visible. Spoon some of the coconut sauce over the dumplings and cover the baking dish with foil. Bake for 20 minutes covered, then 5-10 minutes uncovered until the dumplings are slightly crisp on top.

Divide the dumplings, veg and sauce between serving bowls and garnish with Krunchilli and remaining coriander. Enjoy.