Simple Coconut Curry With Dumplings (Printable)
Aromatic coconut curry with fluffy homemade dumplings in a creamy spiced broth.
# What You’ll Need:
→ Soup Base
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons yellow curry powder
06 - 1 teaspoon ground turmeric
07 - 1 medium carrot, sliced
08 - 1 red bell pepper, diced
09 - 1 medium zucchini, diced
10 - 1 (14 oz) can coconut milk, full-fat preferred
11 - 4 cups vegetable broth
12 - 2 tablespoons soy sauce
13 - 1 tablespoon lime juice
14 - 1 teaspoon sugar
15 - Salt and black pepper, to taste
→ Dumplings
16 - 1 cup all-purpose flour
17 - 1 1/2 teaspoons baking powder
18 - 1/2 teaspoon salt
19 - 2 tablespoons chopped fresh cilantro
20 - 1/2 cup milk
21 - 2 tablespoons vegetable oil
→ Garnishes
22 - Chopped fresh cilantro
23 - Lime wedges
24 - Sliced green onions
25 - Red chili flakes
# How to Prepare:
01 - Heat the vegetable oil in a large pot over medium heat. Add onion and sauté until translucent, about 3 minutes. Stir in garlic and ginger; cook for 1 minute until fragrant.
02 - Add curry powder and turmeric. Cook for 30 seconds to release aromatics, stirring constantly to prevent burning.
03 - Add carrot, bell pepper, and zucchini. Sauté for 2–3 minutes until vegetables begin to soften.
04 - Pour in coconut milk and vegetable broth. Stir in soy sauce, lime juice, sugar, salt, and pepper. Bring to a gentle boil.
05 - While soup heats, whisk together flour, baking powder, salt, and cilantro in a bowl. Add milk and oil, mixing gently until just combined—do not overmix.
06 - Once soup boils, reduce heat to simmer. Drop tablespoon-sized portions of dumpling batter into the simmering liquid. Cover pot and simmer for 12–15 minutes until dumplings are puffed and cooked through—avoid lifting the lid during cooking.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, lime wedges, green onions, and chili flakes if desired.
# Expert Advice:
01 -
- The creamy coconut curry broth comes together in under 30 minutes but tastes like it simmered all day
- Those tender dumplings soaking up all the fragrant spices make each spoonful feel like a hug
- You can customize the vegetables based on whatever needs using up from your crisper drawer
02 -
- Never lift the lid while the dumplings are steam-cooking or they will collapse into dense doughy lumps
- The dumpling batter should be dropped quickly from one spoon into the soup using another spoon to scrape it off
- Leftover soup thickens overnight because the dumplings continue absorbing liquid so add extra broth when reheating
03 -
- Full-fat coconut milk creates the most luxurious texture but light coconut milk still produces a delicious soup
- Letting the curry powder cook in oil for 30 seconds unlocks flavors you cannot achieve by adding it directly to liquid
- Room temperature ingredients for the dumpling batter help them cook more evenly than cold ingredients