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 600mls of coconut milk (reserve the remaining 200mls for another recipe), stock, red curry paste, fish sauce, lemongrass, garlic, ginger and half the coriander leaves.

Pour coconut sauce into a large baking dish. Add veg and frozen dumplings, gently pressing them down into the sauce so the tops remain visible. Cover dish with foil and bake for 35 minutes. Remove foil and bake for another 5-10 minutes until 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.

Pour coconut sauce into a large baking dish. Add veg and frozen dumplings, gently pressing them down into the sauce so the tops remain visible. Cover dish with foil and bake for 35 minutes. Remove foil and bake for another 5-10 minutes until 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.

Pour coconut sauce into a large baking dish. Add veg and frozen dumplings, gently pressing them down into the sauce so the tops remain visible. Cover dish with foil and bake for 35 minutes. Remove foil and bake for another 5-10 minutes until 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.

Pour coconut sauce into a large baking dish. Add veg and frozen dumplings, gently pressing them down into the sauce so the tops remain visible. Cover dish with foil and bake for 35 minutes. Remove foil and bake for another 5-10 minutes until 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.

Pour coconut sauce into a large baking dish. Add veg and frozen dumplings, gently pressing them down into the sauce so the tops remain visible. Cover dish with foil and bake for 35 minutes. Remove foil and bake for another 5-10 minutes until 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.

Pour coconut sauce into a large baking dish. Add veg and frozen dumplings, gently pressing them down into the sauce so the tops remain visible. Cover dish with foil and bake for 35 minutes. Remove foil and bake for another 5-10 minutes until dumplings are slightly crisp on top.

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