Ingredients
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1 (13.66 oz) can Thai Kitchen Unsweetened Coconut Milk
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1/4 cup Thai Kitchen Red Curry Paste
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2 tbsp reduced-sodium soy sauce
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1 tbsp sesame oil
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3 cloves garlic, minced
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1 (1 1/2-inch) piece fresh ginger, peeled and grated
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1/2 (6 oz) pkg baby spinach
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2 (12 oz) pkgs frozen chicken potstickers
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2 tbsp chopped cilantro, to garnish
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2 green onions, thinly sliced, to garnish
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Sesame seeds, to garnish
Steps
1
Preheat oven to 375°F. To a 9x13-inch baking dish, add the coconut milk, curry paste, soy sauce, sesame oil, garlic, and ginger. Whisk to combine. Reserve ¼ cup for drizzling.
2
Add the spinach and toss with the sauce in baking dish. Spread in even layer. Arrange the dumplings on top in single layer. Spoon reserved sauce on top of dumplings. Cover dish with foil.
3
Bake 25 min. Remove foil. Using tongs, carefully turn dumplings over. Cover and bake 8–10 min. more, until dumplings are cooked through and tender when pierced with the tip of a knife. Uncover and garnish with the cilantro, green onions, and sesame seeds.
