Viral Dumpling Bake with Chicken

Name: Viral Dumpling Bake with Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 13 ½ oz Coconut Milk (13.5 oz can coconut milk); ¼ cup Chicken Broth (¼ cup chicken broth); 2 tbsp Thai Red Curry Paste (2 tbsp Thai red curry paste *feel free to add a little extra if you like a stronger curry flavor- see notes); 3 tbsp Soy Sauce (3 tbsp soy sauce *can use light soy sauce if you need to cut the sodium a bit); 2 tsp Sesame Oil (2 tsp sesame oil); 1 ½ tsp Fish Sauce (1½ tsp fish sauce); 2 cup Baby Spinach (2 cups fresh baby spinach packed); 2 cup Chicken Breast (2 cups shredded rotisserie chicken breast *can also use diced poached chicken here); 30 pieces Chicken Cilantro Wonton (30 Bibigo frozen mini chicken & cilantro wontons or dumplings of choice- you can use the larger dumplings and use about half the amount); 1 tbsp Chili Crisp (1-2 tbsp chili crisp or to taste (I use Trader Joe's Crunchy Chilli Onion-it's a mild version and delicious) — up to 2); 1 tsp Sesame Seeds (1 tsp toasted sesame seeds); 0 pieces Thai Basil (more optional garnishes: fresh Thai basil, fresh cilantro, and finely chopped scallions.) — optional

Viral Dumpling Bake with Chicken - Main Course (Thai)

30 minThai

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Coconut Milk13 ½ oz · 13.5 oz can coconut milk
Chicken Broth¼ cup · ¼ cup chicken broth
Thai Red Curry Paste2 tbsp · 2 tbsp Thai red curry paste *feel free to add a little extra if you like a stronger curry flavor- see notes
Soy Sauce3 tbsp · 3 tbsp soy sauce *can use light soy sauce if you need to cut the sodium a bit
Sesame Oil2 tsp · 2 tsp sesame oil
Fish Sauce1 ½ tsp · 1½ tsp fish sauce
Baby Spinach2 cup · 2 cups fresh baby spinach packed
Chicken Breast2 cup · 2 cups shredded rotisserie chicken breast *can also use diced poached chicken here
Chicken Cilantro Wonton30 pieces · 30 Bibigo frozen mini chicken & cilantro wontons or dumplings of choice- you can use the larger dumplings and use about half the amount
Chili Crisp1 tbsp · 1-2 tbsp chili crisp or to taste (I use Trader Joe's Crunchy Chilli Onion-it's a mild version and delicious) — up to 2
Sesame Seeds1 tsp · 1 tsp toasted sesame seeds
Thai Basil0 pieces · more optional garnishes: fresh Thai basil, fresh cilantro, and finely chopped scallions. · optional

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Steps

1Preheat the oven to 400 degrees. F.
2Place a 12" deep oven-proof skillet over medium-low heat. Add the coconut milk, chicken broth, red curry paste, soy sauce, sesame oil, and fish sauce, and whisk until all ingredients are combined.
3Remove from the heat and toss in the fresh spinach. Stir until just starting to wilt.
4Add the shredded chicken and dumplings and stir to combine. Make sure that all of the dumplings are nestled into the sauce.
5Cover the skillet with a lid (or foil) and bake for 20 minutes, until the sauce is bubbly and the dumplings are tender. Baking time will be slightly longer if using larger dumplings.
6Garnish with chili crisp, sesame seeds, and other recommended garnishes if desired.