One-Pan Ayam Panang Curry Dumpling

Name: One-Pan Ayam Panang Curry Dumpling
Ingredients: 400mL can AYAM Coconut Milk; 4 tbsp AYAM Thai Panang Curry Paste; 1 tbsp AYAM Fish Sauce; 1 tbsp brown sugar; Juice of ½ lemon; ½ cup chicken stock; 1 small red capsicum, thinly sliced; 1 zucchini, sliced; 16-20 frozen chicken/vege/prawn dumplings; Fresh coriander, to serve; Toasted crushed peanuts, to serve; Extra lime wedge, to serve; Preheat the oven to 200°C or 180°C fan forced.; In a deep baking dish, whisk together the AYAM Coconut Milk, Thai Panang Curry Paste, Fish Sauce, brown sugar, lime juice and chicken stock until smooth.; Add the sliced capsicum and zucchini and mix gently to coat in the sauce. Nestle the frozen dumplings into the dish so they sit partially submerged in the curry mixture.; Bake uncovered for 30-35 minutes, or until the dumplings are tender and cooked through, and the sauce is bubbling and slightly thickened.; Serve in bowls and top with fresh coriander and crushed toasted peanuts. Serve with extra lime wedges for squeezing.

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Ingredients

400mL can AYAM Coconut Milk
4 tbsp AYAM Thai Panang Curry Paste
1 tbsp AYAM Fish Sauce
1 tbsp brown sugar
Juice of ½ lemon
½ cup chicken stock
1 small red capsicum, thinly sliced
1 zucchini, sliced
16-20 frozen chicken/vege/prawn dumplings
Fresh coriander, to serve
Toasted crushed peanuts, to serve
Extra lime wedge, to serve
Preheat the oven to 200°C or 180°C fan forced.
In a deep baking dish, whisk together the AYAM Coconut Milk, Thai Panang Curry Paste, Fish Sauce, brown sugar, lime juice and chicken stock until smooth.
Add the sliced capsicum and zucchini and mix gently to coat in the sauce. Nestle the frozen dumplings into the dish so they sit partially submerged in the curry mixture.
Bake uncovered for 30-35 minutes, or until the dumplings are tender and cooked through, and the sauce is bubbling and slightly thickened.
Serve in bowls and top with fresh coriander and crushed toasted peanuts. Serve with extra lime wedges for squeezing.