Description
A fusion dish combining crispy baked potstickers with a creamy, aromatic Thai curry dipping sauce.
Ingredients
Scale
For the Crust:
- 1 package (12 oz) frozen vegetable or pork potstickers
- 1 tbsp olive oil
- 1 can (13.5 oz) coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 1 green onion, thinly sliced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange frozen potstickers on a baking sheet, brush with olive oil, and bake for 18-20 minutes until golden and crisp.
- While potstickers bake, prepare the sauce: In a small saucepan, whisk together coconut milk and Thai red curry paste over medium heat until smooth.
- Stir in soy sauce, brown sugar, and lime juice. Simmer for 5 minutes until slightly thickened.
- Remove potstickers from oven, garnish with cilantro and green onion, and serve hot with the Thai curry sauce for dipping.
Notes
You can customize the seasonings to taste.