These Thai Red Curry Potstickers are what dinner looks like on the nights when everyone has somewhere to be. Arrange frozen potstickers in a baking dish, pour over my 3-ingredient Thai red curry sauce, pop it in the oven, and 35 minutes later you have totally addictive potstickers that took no time to make!
This is part of my Thai red curry sauce series. Once you make a batch of that sauce, this recipe (along with my Thai red curry salmon and Thai red curry udon noodles) basically makes itself.
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Why This Works on a Weeknight
There is no stovetop babysitting. No sauce from scratch. The whole thing comes together in one baking dish, which means less cleanup on the nights you need it most. The potstickers bake right in the sauce, getting tender and saucy on the inside while the tops stay just firm enough to hold together when you scoop them out.
Ingredients You Need
- 1 bag frozen veggie potstickers: I tested this with Trader Joe's brand, their veggie potstickers are my go-to, but any frozen potsticker, dumpling or gyoza works here.
- 3-ingredient Thai red curry sauce: Half a batch is typically the right amount for one bag of potstickers.
Optional add-ins:
- A large handful of fresh baby spinach (tuck it under the potstickers before baking, it wilts down into the sauce beautifully)
- Frozen broccoli florets (add straight from frozen, no thawing needed)
To serve:
- Rotisserie chicken, leftover red curry salmon or baked salmon bites, soy baked tofu or another protein you have on hand
- Jasmine rice for spooning the extra sauce over or my irresistible teriyaki green beans.
- Garnish with chili oil and sliced green onions if you want to feel fancy about it.
How to Make Thai Red Curry Potstickers
Step 1: Make the sauce. If you batch-cooked my 3-ingredient Thai red curry sauce earlier in the week, pull it from the fridge. If not, it takes 5 minutes on the stovetop - do that first while the oven preheats.
Step 2: Pack the potstickers in tight. Preheat your oven to 375°F. Arrange the frozen potstickers snugly in a baking dish. They should be touching. If your baking dish is too large and they're rattling around with space between them, use a smaller one.
Step 3: Add your sauce, but not too much. Pour the curry sauce over the potstickers until it comes about two-thirds of the way up the sides. Not all the way to the top, and definitely not submerging them. I learned this the hard way, too much sauce and the potstickers steam into mush. Two-thirds is the sweet spot for tender potstickers with just enough sauce to spoon over everything.
Step 4: Bake and serve. Cover tightly with foil and bake for 30-40 minutes, until the potstickers are heated through and the sauce is bubbling around the edges. Start checking at 30 minutes. Then uncover for last 5 minutes of baking. Serve and enjoy!
⭐Two Important Tips from Recipe Testing
Pack them tight. Potstickers need to be cozy in the dish. If they have space to float around, they cook unevenly.
Watch your sauce level. Two-thirds up the sides, that's it. Cover them completely with the sauce and you'll end up steaming them into a mushy mess.
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📖 Recipe
Thai Red Curry Baked Potstickers
Ingredients
- 1 bag frozen veggie potstickers (Trader Joe's recommended but any brand works)
Red Curry Sauce
- 1.5 cups Homemade 3-ingredient Thai red curry sauce
- ½ bottle Trader Joe's Thai red curry sauce
- ½ can full-fat coconut milk
- ¼ cup Soy Vay Soyaki
Instructions
- Preheat oven to 375°F.
- Make the sauce by whisking together the Thai red curry sauce, coconut milk, and Soyaki in a small pot or pan over medium heat until it is well combinged. (Or pull your pre-made sauce from the fridge.)
- Arrange frozen potstickers snugly in a baking dish (I use a 2 quart baking dish), they should be touching. Use a smaller dish if needed.
- Optional add ins: If using spinach, tuck it between the potstickers now or scatter frozen broccoli on top.
- Pour the sauce over the potstickers until it comes two-thirds of the way up the sides. Do not submerge them. Cover tightly with foil and bake for 30-40 minutes, until the potstickers are heated through and the sauce is bubbling. Start checking at 30 minutes.
Notes
- Pack them tight. Potstickers need to be touching in the dish. If they have room to spread, they cook unevenly.
- Watch your sauce level. Two-thirds up the sides is the sweet spot. Submerge them completely and they'll steam into mush.
- Go in frozen. Do not thaw the potstickers first. Thawed potstickers fall apart in the sauce. Any frozen potsticker works. I only tested with Trader Joe's veggie potstickers but other vairities should work the same way.
- Make it a full dinner. A rotisserie chicken or leftover Thai red curry salmon alongside makes this a complete meal with zero extra cooking.
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