20 Minute Potstickers in Red Curry Garlic Oil Recipe
Introduction
These 20 Minute Potstickers in Red Curry Garlic Oil offer a flavorful twist on a classic favorite. The spicy, aromatic curry oil elevates simple dumplings into an irresistible dish perfect for a quick meal or appetizer.
Ingredients
- 2 tablespoons salted butter
- 1/3 cup sesame or peanut oil
- 1/3 cup chopped scallions
- 1-3 tablespoons Thai red curry paste
- 6 cloves garlic, chopped
- 1 tablespoon grated ginger
- Chili flakes, to taste
- 1/4 cup chopped peanuts
- 2 tablespoons toasted sesame seeds
- 1/3 cup tamari or soy sauce
- 1-2 cups broth (chicken or vegetable)
- 1/2 cup chopped fresh Thai or regular basil
- 1/4 cup chopped fresh cilantro
- 1 bag frozen potstickers or dumplings (chicken, pork, or vegetable)
Instructions
- Step 1: In a skillet, heat the sesame or peanut oil over medium heat. Add the chopped scallions, Thai red curry paste, garlic, grated ginger, and chili flakes. Cook until very fragrant and the oil is sizzling, about 5 minutes.
- Step 2: Reduce the heat to low. Stir in the chopped peanuts, toasted sesame seeds, and tamari or soy sauce. Then add 1 to 2 cups of broth and bring it to a gentle simmer. Mix in the chopped basil and cilantro.
- Step 3: Meanwhile, cook the frozen potstickers according to the package directions, then drain well.
- Step 4: Toss the cooked potstickers in the hot curry broth mixture to coat them evenly.
- Step 5: Serve immediately, garnished with additional fresh basil and scallions if desired.
Tips & Variations
- Adjust the amount of Thai red curry paste to make the dish milder or spicier based on your preference.
- For extra richness, finish the curry oil with a tablespoon of butter stirred in at the end.
- Substitute frozen potstickers with homemade or fresh dumplings for an even more delicious meal.
- Add a squeeze of lime juice before serving to brighten the flavors.
Storage
Store any leftover potstickers and curry oil separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of broth to restore moisture, or microwave covered until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of dumplings for this recipe?
Yes, you can use any frozen or fresh dumplings, including chicken, pork, vegetable, or even shrimp varieties. Cooking times may vary slightly depending on the type.
Is the dish very spicy?
The spice level depends on how much Thai red curry paste and chili flakes you add. Start with less if you prefer mild heat, then adjust according to your taste.
Print
20 Minute Potstickers in Red Curry Garlic Oil Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
These 20 Minute Potstickers in Red Curry Garlic Oil combine crispy pan-fried dumplings with an aromatic, spicy sauce made from Thai red curry paste, garlic, ginger, and fresh herbs. Enhanced with crunchy peanuts and toasted sesame seeds, this quick and flavorful dish is perfect for a satisfying appetizer or light meal.
Ingredients
Sauce and Oil
- 2 tablespoons salted butter
- 1/3 cup sesame or peanut oil
- 1/3 cup chopped scallions
- 1–3 tablespoons Thai red curry paste
- 6 cloves garlic, chopped
- 1 tablespoon grated ginger
- Chili flakes, to taste
- 1/4 cup chopped peanuts
- 2 tablespoons toasted sesame seeds
- 1/3 cup tamari or soy sauce
- 1–2 cups broth (chicken or vegetable)
- 1/2 cup chopped fresh Thai or regular basil
- 1/4 cup chopped fresh cilantro
Potstickers
- 1 bag frozen potstickers/dumplings (chicken, pork, or vegetable, about 12–16 pieces)
Instructions
- Prepare the Aromatic Oil: Heat a skillet over medium heat and add the sesame or peanut oil. Mix in the chopped scallions, Thai red curry paste, chopped garlic, grated ginger, and chili flakes. Cook for about 5 minutes, stirring occasionally, until the mixture is very fragrant and the oil is sizzling.
- Add Nuts and Sauce: Reduce the heat to low. Stir in the chopped peanuts and toasted sesame seeds, then pour in the tamari or soy sauce. Mix well to combine all flavors evenly.
- Add Broth and Herbs: Slowly stir in 1 to 2 cups of broth, adjusting the amount depending on desired sauce consistency. Add the chopped fresh basil and cilantro, allowing their flavors to infuse the sauce gently over low heat.
- Cook Potstickers: Meanwhile, cook the frozen potstickers according to the package instructions, typically by pan-frying until golden and steamed through, then drain excess liquid if needed.
- Toss and Serve: Transfer the cooked potstickers into the skillet with the hot broth and red curry garlic oil. Toss gently to coat all potstickers evenly with the flavorful sauce. Serve garnished with additional fresh basil and scallions if desired.
Notes
- You can vary the level of spice by adjusting the amount of Thai red curry paste and chili flakes.
- Vegetarian potstickers can be used for a vegetarian-friendly version of this dish.
- Use chicken or vegetable broth for more depth of flavor in the sauce.
- Serve immediately to enjoy the potstickers with the crispy exterior and flavorful sauce.
- Leftover sauce can be stored separately and reheated gently; avoid storing fully combined as potstickers may become soggy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Keywords: Potstickers, Dumplings, Red Curry, Garlic Oil, Asian Appetizer, Thai flavors, Quick Dinner
