No Fuss Thai Red Curry & Double Pork Dumpling Bake
with Jasmine Rice, Broccoli & Crispy Shallots
- Fish
- Wheat
- Gluten
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Molluscs
- Eggs
- Crustaceans
A curated edit of the internet’s most viral recipes—ready for your kitchen. This ultimate comfort-food mashup features juicy pork dumplings baked in a rich, aromatic Thai red curry sauce alongside tender broccoli. Served over fluffy jasmine rice and topped with a crunch of crispy shallots, it’s a brilliant, trend-setting dinner that absolutely lives up to the hype.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1
Spring Onion
1 packet
Mild Thai Red Curry Paste
1 packet
Coconut Milk
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
2 packet
Pork & Chive Dumplings
(Contains: Wheat, Gluten, Sesame, Soy May be present: Molluscs, Eggs, Crustaceans)
1 sachet
Crispy Shallots
1
Broccoli
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
½ cup
water (for the sauce)
¼ tbs
sesame oil
(Contains: Sesame)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Add the water (for the rice) to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, thinly slice spring onion.
• Slice lemon into wedges.
• Cut broccoli into small florets, then roughly chop the stalk.
• SPICY! This is a mild paste, but use less if you’re sensitive to heat! In a medium baking dish, combine mild Thai red curry paste, coconut milk (see ingredients),
fish sauce & rice vinegar mix and the water (for the sauce).
• To the dish with curry sauce, add pork & chive dumplings in a single layer,
pressing them slightly into the sauce so the tops are still showing. Spoon a little
sauce over each dumpling, then place broccoli florets around the dumplings.
Cover tightly with foil and bake for 10 minutes.
• After 10 minutes, remove the foil, then bake until veggies are tender and sauce
has thickened, a further 10-12 minutes.
TIP: Use two oven trays if necessary.
• Remove baking dish from oven, then add a squeeze of lemon juice and a drizzle
of the sesame oil.
• Divide Thai red curry and pork dumpling bake and jasmine rice between bowls.
• Sprinkle with spring onion and crispy shallots.
• Serve with remaining lemon wedges. Enjoy!
