Gather 'round the kitchen, gardeners, and get ready to embark on a culinary adventure with Coconut Curry Chicken Dumplings ! This vibrant, fragrant recipe is an invitation to explore new flavors and enjoy a healthy, hearty meal that the whole family can get involved in making. With the warm spices of red curry and turmeric mingling with creamy coconut milk, this dish offers a delicious escape into the world of flavor.
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Perfect for cooler days, this soup is both comforting and exciting, providing just the right amount of spice to tantalize your taste buds. The combination of tender chicken dumplings and fresh spinach adds a delightful texture, while the touch of siracha provides a bold finish for those who crave a little extra kick.
Not only is this recipe a treat for your palate, but it's also a fantastic way to bring everyone together in the kitchen. Encourage your little gardeners to help with stirring, tasting, and even customizing their bowls with their favorite garnishes. Cooking this Coconut Curry Chicken Dumpling Soup is not just about the end result, but the shared moments and memories created along the way. So grab your aprons, gather your ingredients, and let the fun begin!
Coconut Curry Chicken Dumplings
16 ounces chopped baby bella mushrooms
4-5 cloves minced garlic
1 tablespoon oil (vegetable or olive)
1 tablespoon butter
3-4 tablespoons red curry paste
2-3 tablespoons Better Than Bouillon (chicken or vegetable)
4-6 cups water
2-3 tablespoons soy sauce
1-2 teaspoons fish sauce
1-2 teaspoons turmeric
2 cans (13.5 oz each) coconut milk
2 bags (24 oz each) frozen chicken dumplings (or you can use vegetable or beef)
5 ounces fresh finely chopped baby spinach
1 bunch chopped scallions
Siracha (optional drizzle for garnish)
In a pan, heat oil and butter to sauté the mushrooms until they are browned.
Once they are fully browned, add a pinch of salt and the garlic, allowing the garlic to become fragrant (about 30-60 seconds).
Stir in the curry paste and cook for about 1 minute, stirring frequently.
Add the bouillon, water, soy sauce, and fish sauce. Let it simmer for a few minutes to combine the flavors.
Pour in the coconut milk, stir, and simmer for a few more minutes before adding the frozen dumplings.
Cook on a gentle simmer until the dumplings are heated through (approximately 5 minutes).
Add the chopped spinach and allow it to simmer for another 1-2 minutes before serving.
Garnish with chopped scallions and a drizzle of siracha sauce. Enjoy!
Serves 6-8
Note: The fun part of this recipe is experimenting with different flavors and adjusting quantities to suit your taste. It's a delightful dish to prepare with your kids and makes for excellent leftovers!
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So, gather your loved ones, embrace the joyful spirit of cooking, and enjoy the delicious journey of creating Coconut Curry Chicken Dumpling Soup together. Here's to shared laughter, cherished moments, and the delightful satisfaction of a meal made with love. Happy cooking, gardeners!
Hey gardeners, did you make our yummy Coconut Curry Chicken Dumplings? If so, congratulations, you can collect the "Coconut Curry Dumplings" Gardening Tool Badge'!
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