Ingredients:

  • 1 tbsp neutral oil
  • 3 tbsp Thai red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups vegetable broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 22 oz frozen potstickers
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Heat oil over medium heat in a large Dutch oven or stockpot. Stir in the red curry paste, garlic, and ginger; sauté for 2–3 minutes until fragrant and the paste darkens slightly.
  2. Whisk in the coconut milk and vegetable broth until smooth. Stir in the fish sauce and brown sugar. Bring to a gentle boil, then immediately reduce to a simmer.
  3. Carefully add the frozen potstickers to the simmering liquid. Cook undisturbed for 6–8 minutes until the potstickers float to the surface and the wrappers look translucent.
  4. Remove from heat. Stir in the fresh lime juice and garnish with chopped cilantro and sliced green onions.