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Baked Potstickers in Creamy Curry Sauce

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Baked Potstickers in Creamy Curry Sauce is a comforting, flavorful dish that pairs crispy dumplings with a velvety coconut curry. It’s an easy, oven-baked meal that blends Asian and Indian-inspired flavors for a satisfying dinner.

Ingredients

  • 20 frozen or homemade potstickers (vegetable, chicken, or shrimp)
  • 1 tablespoon olive oil or neutral oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons yellow or red curry paste
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • 1 tablespoon fresh lime juice
  • Optional: 1 cup chopped vegetables (bell peppers, spinach, peas)
  • For garnish: chopped cilantro or green onions

Instructions

  1. Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
  2. Arrange potstickers in a single layer in the dish. No need to thaw if using frozen.
  3. In a saucepan over medium heat, sauté garlic and ginger in oil until fragrant, about 1–2 minutes.
  4. Stir in curry paste and cook for 1 minute. Add coconut milk, soy sauce, and brown sugar. Simmer for 3–5 minutes until well blended.
  5. Pour the curry sauce over the potstickers. Add chopped vegetables if using.
  6. Cover with foil and bake for 25–30 minutes. Uncover and bake for another 10 minutes to crisp the tops.
  7. Drizzle with lime juice and garnish with cilantro or green onions before serving.

Notes

  • Use red curry paste for more heat, or add chili garlic sauce to spice things up.
  • Stir in a spoonful of peanut butter for a thicker, richer sauce.
  • Use refrigerated or fresh potstickers and adjust bake time to around 20–25 minutes total.
  • Serve with jasmine rice, noodles, or roasted veggies for a full meal.
  • Leftovers can be reheated with a splash of coconut milk to refresh the sauce.

Nutrition

Find it online: https://cookedbymaya.com/baked-potstickers-in-creamy-curry-sauce/