Easy Dump-and-Bake Coconut Curry Dumpling Ramen
This easy dump-and-bake coconut curry dumpling ramen is a cozy weeknight dinner made with frozen dumplings, ramen noodles, coconut milk, red curry sauce, garlic, ginger, and Soyaki. Everything bakes together in one dish for a simple, flavorful meal with minimal prep.
Equipment
- 1 9X13 baking dish
- Aluminum foil
Ingredients
- 6-8 Frozen dumplings or potstickers
- 2 blocks instant ramen noodles seasoning packets discarded
- 1 13.5oz can coconut milk full fat
- 1.5 cups chicken broth
- 1/2 bottle Trader Joe's Thai Red Curry Sauce
- 1 tbs peanut butter
- 2 tbs Trader Joe's Soyaki sauce
- 1 tbs pre-minced garlic
- 1 tsp ginger paste
- 2 tsp rice vinegar, apple cider vinegar or juice of half a lime
- 1/2 baby bok choy sliced in half
Toppings
- Sliced green onions
- Chili Crunch
- Cilantro
- Sesame seeds
Instructions
- Preheat the oven to 375°F.
- Pour in the sauce ingredients: coconut milk, chicken broth, red curry sauce, peanut butter, Soyaki, garlic, ginger, and lime juice or vinegar. Stir gently to combine.
- Add the ramen. Make sure the noodles are mostly submerged in the liquid.
- Arrange the frozen dumplings evenly over the top of the noodles.
- Add the baby bok choy if using
- Cover tightly with foil and bake for 30 minutes
- Remove the foil and gently check the noodles. Flip the noodles over and gently stir.
- Bake uncovered for 10 to 15 more minutes, or until the noodles are tender and the dumplings are heated through.
- Garnish and serve with green onions, sesame seeds, or chili crunch, if desired.
Notes
- The lime juice is optional and can be left out if you do not have any on hand.
- For a less rich version, use a little extra broth and slightly less coconut milk
- You can add vegetables like shredded cabbage, mushrooms, spinach, or snap peas before baking
- Different brands of ramen may absorb liquid differently, so check the dish before the final bake time and add a splash of broth if needed.