Directions
- 1Preheat the oven to 375 degrees Fahrenheit.
- 2In a 9x9 inch oven-safe baking dish, combine coconut milk, red Thai curry paste (2-3 tablespoons depending on spice tolerance), minced garlic, minced ginger, soy sauce, fish sauce, brown sugar, and a little sesame oil, then give it a good mix.
- 3Break up the baby bok choy and spread it across the dish.
- 4Arrange the frozen dumplings (beef mandu) over the bok choy.
- 5Pour some of the sauce over the dumplings.
- 6Cover the baking dish with tin foil.
- 7Bake in the preheated oven on the middle rack for 20 minutes.
- 8Remove the tin foil and bake for another 5-10 minutes.
- 9Top with fresh green onions, chili crisp, toasted sesame seeds, and a squeeze of lime.
Ingredients
- 13.5 fl oz Coconut milk by Aroy D
- 3 tbsp Red Thai curry paste
- 3 cloves Garlic minced
- 2 tsp Ginger minced
- 2 tbsp Soy sauce
- 0.5 tbsp Fish sauce
- 1 tbsp Brown sugar
- 1 tbsp Sesame oil
- 2 cups Baby bok choy
- 12 pieces Beef bulgogi mandu by Bibigo
- Fresh green onion
- Chili crisp
- Toasted sesame seeds
- Lime
Equipment
OvenOven safe baking dish 9x9 inchTin foil
Tips
- If baby bok choy is unavailable, use any leafy green like regular bok choy or spinach.
- Adjust red Thai curry paste quantity based on spice tolerance.
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