Creamy Coconut Red Curry Dumpling Ramen by Simplywholesomepantry

Ingredients

• 1 packet red curry recipe base (such as Simply Wholesome Pantry)
• 1 can (400ml) coconut milk
• 2 cups chicken stock
• 2 tbsp peanut butter
• 2 tbsp fish sauce
• Juice of ½ lime
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 portion udon noodles (approx. 200g)
• 6 frozen dumplings of choice
• 1–2 bok choy, sliced
• 2 eggs, boiled and halved
• chili oil, to serve
• Fresh coriander, to serve
• Sesame seeds, to serve

Instructions

1. Add the red curry base, coconut milk, chicken stock, peanut butter, fish sauce, lime juice, garlic, and ginger to a medium pot. Whisk together until smooth.
2. Place the pot over medium heat and bring to a gentle simmer, about 5 minutes.
3. Reduce heat slightly, cover, and let the broth simmer for 3–4 minutes to develop flavour.
4. Add the frozen dumplings and cook for 5 minutes until heated through and cooked.
5. Add the udon noodles and cook for a further 2–3 minutes until soft and tender.
6. In the final minute of cooking, stir in the sliced bok choy just until wilted and vibrant green.
7. Ladle into bowls and top with halved boiled eggs, fresh coriander, sesame seeds, and a generous drizzle of chilli oil.