1Combine coconut milk, soy sauce, red curry paste, peanut butter, minced garlic, minced ginger, rice wine vinegar, sesame oil, and a drizzle of lime juice in a tray and mix well.
2Combine coconut milk, soy sauce, red curry paste, peanut butter, minced garlic, minced ginger, rice wine vinegar, sesame oil, and a drizzle of lime juice in a tray and mix well.
3Combine coconut milk, soy sauce, red curry paste, peanut butter, minced garlic, minced ginger, rice wine vinegar, sesame oil, and a drizzle of lime juice in a tray and mix well.
4Add a packet of frozen barbecue pork dumplings to the tray and mix to coat, ensuring they are in a single layer.
5Add a packet of frozen barbecue pork dumplings to the tray and mix to coat, ensuring they are in a single layer.
6Add a packet of frozen barbecue pork dumplings to the tray and mix to coat, ensuring they are in a single layer.
7Add two packets of ramen to the tray, making sure they are covered with the sauce.
8Add two packets of ramen to the tray, making sure they are covered with the sauce.
9Add two packets of ramen to the tray, making sure they are covered with the sauce.
10Cover the tray with foil.
11Cover the tray with foil.
12Cover the tray with foil.
13Bake in the oven at 190 degrees for 20 minutes, covered.
14Bake in the oven at 190 degrees for 20 minutes, covered.
15Bake in the oven at 190 degrees for 20 minutes, covered.
16Remove the foil and bake for another 10 minutes.
17Remove the foil and bake for another 10 minutes.
18Remove the foil and bake for another 10 minutes.
19Mix everything around to ensure the ingredients are still covered in liquid.
20Mix everything around to ensure the ingredients are still covered in liquid.
21Mix everything around to ensure the ingredients are still covered in liquid.
22Return to the oven for a final 10 minutes.
23Return to the oven for a final 10 minutes.
24Return to the oven for a final 10 minutes.
25Sprinkle with spring onion before serving.
26Sprinkle with spring onion before serving.
27Sprinkle with spring onion before serving.
Ingredients
1 can coconut milk
1 can coconut milk
1 can coconut milk
2 tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons red curry paste
2 tablespoons red curry paste
2 tablespoons red curry paste
1 tablespoon peanut butter
1 tablespoon peanut butter
1 tablespoon peanut butter
1 tablespoon minced garlic
1 tablespoon minced garlic
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced ginger
1 tablespoon minced ginger
1 tablespoon rice wine vinegar
1 tablespoon rice wine vinegar
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sesame oil
1 tablespoon sesame oil
1 drizzle lime juice
1 drizzle lime juice
1 drizzle lime juice
1 packet frozen dumplings (barbecue pork)
1 packet frozen dumplings (barbecue pork)
1 packet frozen dumplings (barbecue pork)
2 packets ramen
2 packets ramen
2 packets ramen
1 some spring onion
1 some spring onion
1 some spring onion
Equipment
ovenfoil
Tips
For less spice, use slightly less red curry paste and consider increasing the amount of peanut butter.