Ingredients
Sauce Ingredients
- 1 cup full-fat coconut milk
- ¼ cup soy sauce
- 1-2 tablespoons red curry paste
- 1 ½ tablespoons rice vinegar
- 1 tablespoon minced fresh ginger
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon sliced fresh green onions
- 2 teaspoons sesame oil
- 2 teaspoons granulated sugar or honey
- 2 teaspoons minced garlic
Main Ingredients
- 20-25 frozen potstickers (more or less, depending on size)
- 2 cups chopped fresh vegetables of your choice (preferably bell peppers, broccoli, and mushrooms)
Garnishes (Optional)
- Additional chopped fresh cilantro
- Additional sliced fresh green onions
- Sesame seeds
- Chili crisp oil
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside for assembling the casserole.
- Make the Sauce: In a small bowl, whisk together the coconut milk, soy sauce, red curry paste (start with 1 tablespoon and adjust to taste), rice vinegar, minced fresh ginger, chopped cilantro, sliced green onions, sesame oil, granulated sugar or honey, and minced garlic until well combined to create a flavorful sauce.
- Assemble the Casserole: Arrange the frozen potstickers in a single even layer at the bottom of the prepared baking dish. Evenly distribute the chopped fresh vegetables over the potstickers to ensure a balanced mix of flavors and textures.
- Add Sauce and Cover: Pour the prepared sauce evenly over the potstickers and vegetables. Cover the baking dish tightly with aluminum foil to trap moisture and help steam the potstickers and vegetables evenly.
- Bake: Place the covered casserole in the preheated oven and bake for 25-30 minutes. This allows the potstickers to thaw fully, cook through, and absorb the delicious sauce flavors along with the vegetables.
- Garnish and Serve: Remove the casserole from the oven and carefully remove the foil. Garnish with additional chopped cilantro, sliced green onions, a drizzle of chili crisp oil, and sesame seeds if desired. Serve immediately for a warm, flavorful meal.
Notes
- You can adjust the amount of red curry paste depending on your preferred spice level.
- Feel free to swap vegetables according to seasonal availability or personal preference; carrots, snap peas, or zucchini would also work well.
- Make sure to cover the casserole tightly with foil to keep it moist and prevent the potstickers from drying out.
- This dish is naturally gluten-free if you use gluten-free soy sauce and gluten-free potstickers.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
