Thai Red Curry Baked Potstickers

potstickers on a spoon over the serving dish.

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Frozen potstickers arranged in a baking dish, covered in a creamy 3-ingredient Thai red curry sauce, and baked until tender and bubbling. A genuine weeknight dinner with almost zero effort. Add rotisserie chicken or leftover salmon on the side and you’re done.

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Side Dish

Cuisine: Asian

Diet: Kosher

Servings:

Calories: 478kcal

Author: Marni Katz

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.

Leftovers? Store in an airtight container in the fridge for up to 5 days. Reheat covered in the oven at 325°F or in a sauté pan with a splash of coconut milk to loosen the sauce. Or just pop into the microwave for about 30 seconds.

Nutrition