Appetizer/Small Plates

Thai Red Curry Shrimp Dumplings

  • 0:50 TIME
  • 10 portions
  • 129 calories



Crustaceans, Shrimp, raw, peeled & deveined, medium or large, roughly chopped, chilled, 3 cups16 oz
Eggs, 2 each4 fl.oz
Coconut milk, 1/4 cup2 fl.oz
Maggi Thai Style Red Curry Paste 6 x 14.4 ounces, 2 tbsp.1 oz
Maggi Spicy Seasoning 6 x 400 ml, 2 tsp.0.75 fl.oz
Granulated sugar, 1 tbsp.0.5 oz
Green bean, finely sliced, 1/4 cup1.5 oz
Basil, fresh, Thai basil, chiffonade, 1/2 tbsp.0.25 oz
Egg Roll and Dumpling wrappers, 50 each2 oz
Cornstarch, as needed to keep dumplings from sticking, 4 tsp.1 oz
Vegetable oil, as needed, 3 tbsp.1 fl.oz
Chicken Broth made with Minor's Gluten Free Natural Chicken Base, or Vegetable broth, optional, 1/4 cup2 fl.oz
Thai Sweet Chili Sauce, 1 cup8 fl.oz


  1. Combine shrimp with eggs, coconut milk, red curry paste, Spicy Seasoning and sugar in a food processor. Puree until smooth and mixture tightens up and begins to pull from side. Transfer to a bowl.
  2. Fold in green beans and basil.
  3. Fill dumpling wrapper with about 2 tsp. of filling. Fold and seal with water or egg wash. Store on cornstarch dusted pan, well covered in refrigerator.
  4. Heat large non-stick sauté pan over medium heat. Add oil to almost coat entire bottom of pan. Add dumplings in one single layer, brown on one side, gently flip. Brown second side lightly.
  5. Add stock to pan, just enough to cover entire bottom of pan, cover tightly, and cook for about 1 minute until dumpling wrappers are properly steamed. Remove cover and continue to cook until excess stock evaporates and glazes the dumplings.
  6. Transfer dumplings to a serving plate. Drizzle with Thai sweet chili sauce.

Garnish with fried kaffir lime leaves.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy129 kcal
Protein7 g
Fats, total1 g
Carbohydrate, total22 g
Sugars, total15 g
Fats, saturated0 g
Fiber, total dietary0 g
Sodium861 mg
Calcium29 mg
Cholesterol57 mg
Iron0 mg
Vitamin C1 mg
Vitamin D1 IU