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A cozy blend of spicy Thai curry and soft dumplings makes this speedy weeknight dish. The smooth coconut milk mixes with hot curry paste to create the perfect backdrop for crisp veggies and puffy dumplings.
I stumbled upon this dish during a hectic night trying to use up some leftover dumplings. It's now something my whole family can't get enough of.
Must-Have Components
- Red Curry Paste: Go for real Thai brands to get the truest taste
- Coconut Milk: Pick the full-fat kind for a creamy finish
- Fresh Ginger: Grab pieces that feel hard and show no spots
- Snap Peas: Go for ones that look vibrant and snap easily
- Dumplings: You can throw in either fresh or frozen ones
Cooking Instructions
- Step 1: Create Your Base (10 minutes)
- Warm oil till it sparkles. Cook onions till see-through. Brown curry paste to wake up its smell. Mix in your flavor boosters bit by bit.
- Step 2: Make Your Soup (8 minutes)
- Stir coconut milk till smooth. Keep the heat low and steady. Adjust the kick to your liking. Taste and tweak.
- Step 3: Mix In Veggies & Dumplings (7 minutes)
- Tougher veggies go in first. Keep those snap peas crunchy. Turn down heat before dropping in dumplings. Let dumplings warm up slowly.
- Step 4: Finish It Off (5 minutes)
- Taste again. Splash in soy sauce a little at a time. Toss on fresh herbs. Squeeze lime right as you're about to eat.
When curry paste meets coconut milk, you get that perfect mix of spicy and smooth in your bowl.
Heat Management
Low heat keeps your coconut milk from breaking down.
Keeping Leftovers
Keep parts in different containers and warm up slowly.
Finishing Touches
Try some leafy herbs, fried onions, or spicy oil drizzle.
This mash-up soup combines amazing Thai flavors with yummy dumplings. Just remember to keep the heat low and put everything in at the right time.
Recipe Q&A
- → Can I use different vegetables?
- Absolutely! Try adding sturdy options like diced celery, frozen peas, or chunky cauliflower that won't turn mushy during cooking.
- → Can I prepare this the night before?
- You can definitely cook the meat and chop all veggies the night before. Just keep them in separate containers in your fridge and toss everything in your crockpot next morning.
- → Can I cook it on HIGH instead?
- You can speed things up by using the HIGH setting for 3-4 hours instead of cooking it LOW for 6-8 hours.
- → What cheese works best?
- We love sharp cheddar for its rich taste, but feel free to use whatever melty cheese you've got in your fridge.
- → Can I freeze leftovers?
- Leftovers freeze great! Pop them in sealed containers and they'll last up to 3 months. Just let them thaw overnight before warming up.