1-First Step: Preheat and gather. Preheat your oven to 400°F. Choose a 9×9 baking dish for a shallow bake or a 3.5-quart oven-safe braiser for a deeper bake. Gather one 14-ounce can of lite coconut milk, 1 to 3 tablespoons Thai red curry paste (start with 1 if you are unsure of heat), 3 minced garlic cloves, 3 tablespoons low-sodium soy sauce, 2 teaspoons fish sauce (optional), 2 teaspoons sesame oil, about 14 to 20 frozen dumplings, and 3 cups fresh spinach. Have garnishes ready: chopped cilantro, sliced scallions, sesame seeds, and chili crisp.

2-Second Step: Make the curry broth. In your baking dish or braiser, whisk together the lite coconut milk, Thai red curry paste, minced garlic, low-sodium soy sauce, fish sauce (if using), and sesame oil until smooth and the curry paste has dissolved. The coconut milk thins out the paste and creates a fragrant, silky broth that will steam and infuse the dumplings as they bake.

3-Third Step: Add greens. Add 3 cups fresh spinach to the dish and stir to coat so the leaves are evenly distributed. Spinach wilts quickly and adds color, texture, and nutrients to the broth. Other greens like bok choy or kale can be used if you prefer heartier leaves.

4-Fourth Step: Arrange the dumplings. Place the frozen dumplings pinched-side down in the baking dish so they stay plump and soft. Arrange them in a single layer, crowding is okay but avoid stacking. Spoon a little of the curry liquid over each dumpling so the tops aren’t dry and the flavor penetrates.

5-Fifth Step: Cover and bake. Cover the dish tightly with a lid or foil. Bake covered at 400°F for 20 minutes if you used a shallow 9×9 dish, or 30 to 40 minutes for a deeper braiser. Check at the shorter time if your dumplings are smaller or if you used fewer dumplings. The goal is tender, cooked-through dumplings and a bubbling curry broth.

6-Sixth Step: Optional finish. If you like a slightly thicker broth or want the tops a bit drier, uncover and bake an additional 5 minutes. This reduces liquid and adds slight texture to dumpling wrappers without losing creaminess.

7-Final Step: Garnish and serve. Remove the dish from the oven. Spoon chili crisp over dumplings (1 to 2 tablespoons recommended if you like heat), sprinkle chopped cilantro, sliced scallions, and sesame seeds. Serve hot, straight from the pan, with rice or a simple side salad if you like.