Dumpling Curry

I’m a HUGE curry lover. I’ve literally never tasted a curry I didn’t like! This one is really special with the dumplings that are cooked in the rich, flavorful sauce. You absolutely must try this!

Servings: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

See the recipe

Frequently asked questions

I really like the pork and kimchi ravioli at Kim Phat. The kimchi is perfectly seasoned. I also really like the H&M dumplings available at T&T. They come in a variety of flavors, each one delicious.

No, you don’t need to peel the ginger. Just wash it well.

However, it is sometimes worth removing the skin when it becomes dry.

Curry paste is a concentrated, aromatic base used to prepare curry dishes. It is a thick paste made from ground spices, herbs, and aromatics.

Its flavor is quite distinctive and intense, so a little goes a long way!

There are several types of curry paste, such as red and green curry pastes. I really like Patak’s Madras curry paste.

Sambal oelek is a chili paste from Southeast Asia made primarily from chili peppers, vinegar, and salt. Unlike other sauces, sambal oelek is quite simple, really emphasizing the taste of the chili pepper.

Yes, it is spicier than Sriracha because it contains fewer ingredients that would soften the taste. However, the level of spiciness can vary from brand to brand.

Ingredients

Curry

2 tablespoons (30 ml) vegetable oil of your choice
1 yellow onion, finely chopped
1 1/2 cups (375 ml) sliced carrots
3/4 teaspoon (3.75 ml) salt
1 tablespoon (15 ml) grated fresh ginger
2 garlic cloves, minced
2 tablespoons (30 ml) tomato paste
2 tablespoons (30 ml) curry paste
2 cups (500 ml) chicken or vegetable stock
1 can (398 ml) regular coconut milk
1 tablespoon (15 ml) lime juice
1 tablespoon (15 ml) fish sauce (optional)
1 tablespoon (15 ml) maple syrup or honey
2 teaspoons (10 ml) sambal oelek or sriracha
20 to 24 frozen dumplings of your choice
2 cups (500 ml) spinach

Garnish

1 cup (250 ml) fresh coriander
2 tablespoons (30 ml) toasted sesame seeds
Cooked white rice (optional)

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Preparation

Curry

In a large pot, heat oil over medium heat and cook onion and carrots with salt for 10 minutes, stirring often. Add the ginger and garlic and cook for a further 4 minutes, stirring occasionally. Add the tomato paste and curry paste and cook for a further 2 minutes.
Add stock and coconut milk and bring to the boil. Reduce heat to medium and simmer for 5 minutes. Add lime juice, fish sauce, maple syrup and sambal oelek and stir. Add frozen dumplings to curry mixture and cook for 7 to 8 minutes, or according to package directions. Add spinach and stir gently.
Serve with toppings.