Baked Potstickers with Thai Curry Sauce
Baked Potstickers with Thai Curry Sauce are a simple, tasty meal featuring crisp edges and warm curry, perfect for quick comfort food using frozen potstickers.
Ingredients
For the Sauce
- ¼ cup soy-based sauce
- ¾ cup Thai-style red curry simmer sauce
- 1 cup unsweetened coconut milk
- 1 tablespoon minced garlic
- ½ cup water Adjust for desired sauce thickness
For the Potstickers
- 20 pieces frozen potstickers (vegetable, chicken, or shrimp) No thawing needed
For Garnish
- to taste Fresh cilantro, chopped
- to taste Green onions, thinly sliced
- 1 tablespoon chili crisp or crunchy chili oil Optional for extra heat
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium bowl, whisk together the soy-based sauce, red curry simmer sauce, coconut milk, minced garlic, and water until the mixture is smooth and well blended.
- Arrange the frozen potstickers in a single layer inside a baking dish. Pour the prepared curry sauce evenly over the potstickers, ensuring they are fully coated.
Baking
- Cover the baking dish tightly with aluminum foil. Bake for 30–40 minutes, or until the potstickers are tender and thoroughly heated.
Serving
- Remove the foil and top with chopped cilantro, sliced green onions, and a small spoonful of chili crisp or crunchy chili oil. Serve warm.
Notes
Store cooled potstickers and sauce in an airtight container in the fridge for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Reheat in a covered baking dish at 350°F (175°C) until hot.