Recipe and images courtesy of Romy London (@romylondonuk on Instagram)
Think of this as your midweek dinner hack: one pot, zero faff, and maximum flavour. Creamy coconut, golden dumplings, and a hit of Thai-inspired spice - basically the weeknight hug you didn’t know you needed.
Prep time: 20 minutes
Cooking time: 25-30 minutes
Ingredients (serves 4)
- 400ml coconut milk
- 2 tsp soy sauce
- 1 tbsp brown sugar
- Juice of ½ lime
- ½-1 tsp white or yellow miso paste
- 1 tsp freshly grated ginger
- 2 tsp Grape Tree Thai seasoning
- 1 red bell pepper, sliced
- 1 small pak choi, chopped
- 100g edamame beans (shelled)
- 100g fresh shiitake mushrooms, sliced
- 100g baby corn, halved if large
- 200g store-bought dumplings
- 1-2 tsp chili oil, for garnish
- 1 tsp toasted peanuts, for garnish
- Fresh coriander, to garnish
Optional: Thai basil, for garnish
Instructions
- Preheat the oven to 200°C (fan 180°C).
- In a large oven-proof dish, whisk together coconut milk, soy sauce, brown sugar, lime juice, miso paste, grated ginger and Thai seasoning. Taste and adjust seasoning if necessary.
- Mix in red pepper, pak choi, edamame, shiitake mushrooms, and baby corn. Stir to coat evenly with the sauce.
- Place the dish in the oven uncovered and bake for 12-15 minutes until the vegetables are tender but still vibrant.
- Remove the dish from the oven and gently nestle the store-bought dumplings into the sauce and vegetables. Return to the oven and bake for another 8-10 minutes until the dumplings are cooked through and lightly golden on top.
