Veggie Dumplings & Thai Red Curry Sauce

Name: Veggie Dumplings & Thai Red Curry Sauce with Zesty Rice & Steamed Greens
Total time: 31 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Jasmine rice; 1 Broccoli; 1 Spring Onion; 1 packet Vegetable Gyozas; 1 packet Mild Thai Red Curry Paste; 1 packet Coconut Milk; 1 packet Green beans; 1 drizzle olive oil; ¼ cup water (for the dumplings); 2 tsp soy sauce; ½ tsp brown sugar; ¼ cup water (for the sauce)

with Zesty Rice & Steamed Greens

Recipe Development TeamUpdated on September 03, 2026

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Calories

:

545 kcal

Protein

:

30.8g protein

Total

:

31 minutes

Difficulty

:

Easy

Allergens:

Gluten
Sesame
Wheat
Soy
Gluten
May contain traces of allergens

Fragrant coconutty Thai red curry sauce poured over pillowy vegetable gyozas make for the a quick and cosy midweek dinner. Serve over zesty jasmine rice with steamed broccoli and green beans, finished with a scatter of spring onion.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Jasmine rice

1

Broccoli

1

Spring Onion

1 packet

Vegetable Gyozas

(Contains: Gluten, Sesame, Wheat)

1 packet

Mild Thai Red Curry Paste

(Contains: Soy)

1 packet

Coconut Milk

1 packet

Green beans

Not included in your delivery

1 drizzle

olive oil

¼ cup

water (for the dumplings)

2 tsp

soy sauce

(Contains: Soy May be present: Gluten)

½ tsp

brown sugar

¼ cup

water (for the sauce)

Nutrition

Energy (kJ)2280 kJ

Calories545 kcal

Fat31.9 g

of which saturates16.9 g

Carbohydrate61.9 g

of which sugars14.2 g

Dietary Fibre10.6 g

Protein30.8 g

Sodium1200 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• Add the water (for the rice) to a medium
saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and
reduce heat to low.
• Cook for 12 minutes, then remove pan from heat
and keep covered until rice is tender and water is
absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so
don’t peek!

2

• Chop broccoli (including stalk!) into small
florets.
• Trim green beans and roughly chop.
• Thinly slice spring onion.

3

• Heat a large frying pan over medium-high heat
with a drizzle of olive oil.
• When the oil is hot, add vegetable gyozas,
flat-side down, in a single layer.
• Cook until starting to brown, 1-2 minutes. Add
the water (for the gyozas) (watch out, it may
spatter!) and cover with foil or a lid.
• Cook until the water has evaporated and gyozas
are tender and softened, 4-5 minutes. Transfer
to a plate and cover to keep warm.

4

• While the gyozas are cooking, add broccoli,
green beans and a splash of water to a
microwave-safe bowl, then cover with a damp
paper towel.
• Microwave greens on high until just tender,
2-4 minutes.
• Drain, then return to the bowl with a drizzle of
the sesame oil. Season to taste with salt and
pepper and cover to keep warm.

5

• When the gyozas are done, wipe out the frying
pan and return to medium heat with a drizzle of
olive oil.
• SPICY! This is a mild paste, but use less if you're
sensitive to heat! Add mild Thai red curry paste
and cook until fragrant, 1 minute.
• Stir in coconut milk, the soy sauce, brown
sugar and a splash of water, and simmer until
slightly reduced, 2-3 minutes.
• Remove pan from heat, then season to taste.