Fish - Fish Stew - Thai Red Curry (Dumpling)

Fish Stew - Thai Red Curry (Dumpling)

Ingredients:

1 tablespoon vegetable oil
1 tablespoon Thai red curry paste
1 (14-ounce) can coconut milk
3 cups chicken or vegetable broth
1 tablespoon fish sauce (optional for depth of flavor)
1 teaspoon sugar
1/2 cup sliced mushrooms
1 red bell pepper, thinly sliced
1 cup baby spinach or bok choy
12-15 frozen dumplings (pork, chicken, or vegetable)
Fresh cilantro or basil, for garnish
Sliced green onions, for garnish
Lime wedges, for serving

Method:

Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant. Stir in the coconut milk, chicken or vegetable broth, fish sauce (if using), and sugar. Bring to a gentle simmer, allowing the flavors to meld.

Cook the Vegetables: Add the mushrooms and red bell pepper to the pot. Let them cook in the broth for 3-4 minutes until they begin to soften.

Add the Dumplings and Greens: Gently add the frozen dumplings to the soup and cook for 5-6 minutes, or until the dumplings are heated through and tender. Stir in the spinach or bok choy and cook just until wilted.

Serve: Ladle the soup into bowls and garnish with fresh cilantro or basil and sliced green onions. Serve with lime wedges on the side for a bright, tangy finish