Everything comes together in one dish and is ready to tuck into in less than an hour. Serve with fluffy rice or noodles.
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Yields:
4
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Ingredients
400 ml tin coconut milk
2 Tbsp. light soy sauce
1 Tbsp. light brown sugar
1 tsp. toasted sesame seed oil
1 tsp. frozen garlic
1 tsp. frozen ginger
1/2 tsp. fish sauce
1 frozen Thai green curry paste pot
12 frozen chicken gyoza dumplings
160 g frozen green beans
1 spring onion, finely sliced
red chilli, finely sliced
Lime wedges, to finish
Directions
Step 1Preheat the oven to 220°C (200°C fan) mark 7. In a deep roasting tin, combine the coconut milk, soy sauce, sugar, sesame oil, garlic, ginger and fish sauce. Add the curry paste (no need to defrost), dumplings and green beans. Cover tightly with foil, transfer to the oven and bake for 15min. Uncover, stir the sauce, then return to the oven without the foil for 15min, until the sauce has thickened slightly and any exposed dumplings are lightly crispy on top.
Step 2Serve scattered with spring onion and chilli, with lime wedges to squeeze over.
GH TIP
Why not try pork, prawn or vegetable dumplings in your own take on this bake? Add in any additional veg you fancy, too
Per serving:
Calories: 331
Protein: 8g
Fat: 21g
Saturates: 16g
Carbs: 25g
Sugars: 11g
Fibre: 4g
28 tasty one-pot meals that we can't stop making right now
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
