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Dumpling Curry Traybake

Recipe

Crispy dumplings and Thai curry sauce get the traybake treatment, finished with a chilli crisp-style shallot oil you’ll want on everything. The ultimate saviour after a big one or when you’ve just crawled home from a festival.

Serves: 4 people   |   Cooking time: 40 minutes

MOB   |   Main

  

Ingredients

  • 12 Duck & Hoisin Gyozas
  • 400ml Coconut Milk
  • 300g Stir-Fry Vegetable Mix
  • 1 tbsp Thai Red Curry Paste
  • 1 tsp Curry Powder
  • 1½ tbsp Soy Sauce
  • 1 tsp Sugar
  • 1 Lime
  • 2 Shallots
  • 4 Cloves Garlic
  • 1 tbsp Sesame Seeds
  • 1 tbsp Chilli Flakes
  • 15g Fresh Coriander
  • 4 tbsp Vegetable Oil
  • Salt

  

Method

  1. Heat the oven to 200°C fan.
  2. In a large roasting tray, stir together the Thai curry paste, soy sauce, curry powder, sugar and coconut milk until smooth.
  3. Add the stir-fry veg and dumplings. Toss everything to coat, then cover the tray with foil. Roast for 25 mins until the dumplings are cooked and the sauce is bubbling.
  4. Meanwhile, finely slice the shallots and garlic. Add the oil to a small saucepan with the shallots and set over a low heat. Simmer for 10 mins until golden, then add the garlic and cook for another 5 mins. Use a slotted spoon to lift out the shallots and garlic and drain on kitchen paper.
  5. Tip the chilli flakes into a small heatproof bowl and pour over the warm oil. Once it cools slightly, stir the crispy shallots and garlic back in. Season with a pinch of salt.
  6. Pick the coriander leaves and slice the lime into wedges.
  7. When the traybake is done, remove from the oven and give everything a gentle mix. Serve topped with coriander, sesame seeds and a big spoonful of the spicy shallot oil.