Prep Time:  10 minutes        |        Cook Time:  5 minutes        |        Serves:  6

Ingredients

• 1 packet frozen Urban Eats pork dumplings  
• 2 tsp Stonemill minced garlic
• 1 small brown onion, diced
• 1 tsp Stonemill minced ginger  
• 2 tbsp Asia Specialities red Thai curry paste
• 500ml Chefs’ Cupboard vegetable stock
• 400ml can Asia Specialities coconut cream
• 2 tsp Asia Specialities fish sauce
• 1 tsp Oh So Natural coconut oil
• 2 stalks of spring onion – white part only
• 1 pak choy  
• Squeeze of lime juice

Method

1. Sauté onion, garlic and ginger in the coconut oil on a medium heat for about a minute in a wok. Then add in the Thai red curry paste, cooking off for another minute or two until aromatic.
2. Pour in the vegetable stock then the coconut cream. Whilst curry is simmering, roughly slice pak choy and spring onion into slices. Bring stock to a boil and add in your dumplings.
3. Whilst your dumplings are cooking (about 10 minutes), and in the vegetables, and the fish sauce. Take off the heat once your dumplings are cooked through and squeeze in the lime juice.  
4. Divide the curry and dumplings evenly into four bowls using a ladle and serve with a sprinkle of spring onions and fresh chilli, optional.  

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie