230 g gyoza dumplings with vegetables or pork (about 8-10 pieces)
2 teaspoons coconut oil
2 teaspoons red curry paste
200 ml broth (e.g. from an organic cube) or water
1 teaspoon fish sauce and soy sauce (if using water)
80 ml coconut milk or coconut cream
handful of snap peas or 1/2 bok choy
1/2 cup chopped portobello or brown mushrooms
scallion / chives
Preparation
In a deep skillet or wide pot or wok, on coconut oil sauté the curry paste (about 1-2 minutes, stirring constantly). Sautéing the paste will mellow its spicy flavor.
Pour in broth or water with the addition of fish sauce and soy sauce and bring to a boil. Pour in coconut milk or coconut cream and stir.
Add dumplings, snap peas or chopped bok choy leaves and chopped mushrooms. Cook uncovered for about 2-3 minutes, occasionally spooning broth over the dumplings.
