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Fish Stew - Thai Red Curry (Dumpling) |
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Ingredients:
1 tablespoon vegetable oil |
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