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Trader Joe’s Thai Curry Dumpling Bake
Tender chicken wontons, spinach, and a creamy coconut curry sauce. A cozy dinner with very little chopping.
Serves 4 · About 50 minutes
What you’ll need
- 1 bag (12 oz) frozen Chicken Cilantro Mini Wontons
- 1 can (13.5 oz) full-fat coconut milk
- 1–3 tbsp Thai red curry paste, to taste
- 5 oz baby spinach
- 1–2 tbsp Crunchy Chili Onion, to taste
- 1 lime, cut into wedges
- ¼ cup fresh cilantro or basil, optional
- 3 cups cooked jasmine rice, warmed
Let’s make it
- Heat the oven to 350°F. Set out a 9 × 13-inch baking dish and foil.
- Whisk the coconut milk with 1 tablespoon of curry paste in the baking dish. Taste the sauce before adding the frozen wontons, adding more paste if you want a stronger curry flavor. Curry paste varies in heat.
- Fold in the spinach to coat it. Arrange the frozen wontons in a single layer, nestling them into the sauce. Cover tightly with foil.
- Bake for about 40 minutes. Carefully lift the foil away from your face and check that the dumplings are tender and their centers reach 165°F. Continue cooking covered if needed. Follow any stricter package instructions.
- Rest for 5 minutes. Divide the hot rice between four bowls, then spoon the dumplings, spinach, and sauce over the top. Finish with chili onion to taste, lime, and optional herbs.
Make it work for you. Use concentrated red curry paste, not a ready-to-pour curry sauce. They are not interchangeable spoon for spoon. The paste may require another grocery store; this is a recipe using Trader Joe’s wontons, not a promise that every ingredient is stocked there. Rice is already cooked in this time estimate.
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