You need to make this ramen and dumpling bake this Fall.
You need to make this ramen and dumpling bake this Fall. is a easy Thai Fusion recipe that serves 4. 480 calories per serving. Recipe by Kroger on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $8.50 total, $2.13 per serving
Ingredients
- 1 can (13.5 oz) Coconut Milk (full‑fat for richer flavor)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (peeled and grated)
- 2 tablespoons Red Curry Paste (store‑bought Thai red curry paste)
- 2 tablespoons Soy Sauce (low‑sodium preferred)
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Chili Oil (plus extra for finishing drizzle)
- 2 cups Chicken Broth (low‑sodium)
- 2 stalks Green Onions (thinly sliced, whites and greens separated)
- 2 packages (3 oz each) Ramen Noodles (discard seasoning packets)
- 12 pieces Frozen Dumplings (any flavor; thaw slightly for even baking)
Instructions
Prepare Aromatics
Peel and mince the garlic cloves. Peel and grate the ginger. Slice the green onions thinly, keeping the white and green parts separate.
Time: PT5M
Make Curry Sauce
In a large mixing bowl combine coconut milk, red curry paste, soy sauce, rice wine vinegar, chili oil, chicken broth, minced garlic, and grated ginger. Whisk until smooth.
Time: PT3M
Add Noodles and Dumplings
Break the ramen noodle blocks into bite‑size pieces and add them to the bowl. Toss in the frozen dumplings and the white parts of the green onions. Stir gently to coat everything with the sauce.
Time: PT4M
Transfer to Baking Tray
Pour the entire mixture into the prepared baking tray, spreading evenly so the noodles and dumplings are in a single layer.
Time: PT2M
Bake
Place the tray in a pre‑heated oven and bake at 375°F for 20 minutes, or until the sauce is bubbling and the noodles are tender.
Time: PT20M
Temperature: 375°F
Finish and Serve
Remove from oven, drizzle an additional teaspoon of chili oil over the top, and sprinkle the green onion greens for color. Serve hot directly from the tray.
Time: PT1M
Nutrition Facts
- Calories
- 480
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: Contains meat (if dumplings are pork or chicken), Not vegetarian, Not vegan
Allergens: Soy, Gluten, Shellfish (if dumplings contain shrimp)
Ingredient Substitutions
- Instead of Coconut Milk: Full‑fat coconut cream diluted 1:1 with water
- Instead of Garlic: 1 tsp garlic powder
- Instead of Fresh Ginger: 1 tsp ground ginger
- Instead of Red Curry Paste: Thai green curry paste, Sambal oelek + paprika
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Rice Wine Vinegar: Apple cider vinegar (use half amount)
- Instead of Chili Oil: Sriracha mixed with oil, Sesame oil + red pepper flakes
- Instead of Chicken Broth: Vegetable broth, Water + bouillon cube
- Instead of Green Onions: Chives, Leeks (white part)
- Instead of Ramen Noodles: Udon noodles, Rice noodles
- Instead of Frozen Dumplings: Fresh dumplings, Gyoza
Equipment Needed
- Large Baking Tray (9x13 inch)
- Mixing Bowl
- Whisk or Large Spoon
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Whisking the coconut milk with curry paste until smooth (Step 2)
- Ensuring dumplings are evenly distributed and not stacked (Step 3)
- Baking at the correct temperature and time to avoid soggy noodles (Step 5)
Chef Tips from the Video
- Use fresh ginger for a brighter flavor; frozen grated ginger can be watery.
- Add a squeeze of lime juice after baking for extra acidity.
- For extra heat, stir in a pinch of crushed red pepper flakes before baking.
Troubleshooting
Noodles are too soggy after baking.
Increase oven temperature to 400°F and bake an extra 5 minutes, or reduce the amount of broth by ¼ cup.
Dumplings burst and release filling.
Thaw dumplings slightly and pat dry before adding; arrange them in a single layer.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Not recommended because the noodles become mushy; if needed, freeze for up to 1 month and reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the entire dish up to Step 4, cover tightly, and refrigerate up to 12 hours before baking.
- Reheat leftovers in a 350°F oven for 10‑12 minutes or microwave with a splash of broth.
Frequently Asked Questions
What is the cultural significance and history of red curry in Thai cuisine?
Red curry, or "kaeng phet," is a staple of central Thai cooking, traditionally made with red chilies, coconut milk, and aromatic herbs. It reflects Thailand’s balance of spicy, sweet, and salty flavors and is often served with rice or noodles.
What are traditional regional variations of Thai red curry in Thailand?
In the north, red curry may include eggplant and bamboo shoots, while southern versions often add kaffir lime leaves and shrimp paste for extra depth. The base ingredients stay the same, but proteins and vegetables vary by region.
How is a Thai red curry traditionally served in Thailand?
Traditionally, red curry is ladled over steamed jasmine rice or mixed with rice noodles and eaten with a spoon and fork. It is usually accompanied by fresh herbs like Thai basil and a side of sliced chilies.
What occasions or celebrations is red curry associated with in Thai culture?
Red curry is a common family‑style dish served at everyday meals, but it also appears at festivals and gatherings because its rich, comforting flavor is crowd‑pleasing and easy to scale for many guests.
What other Thai dishes pair well with this Dumpling and Ramen Red Curry Tray Bake?
Serve it alongside a crisp Thai cucumber salad, mango sticky rice for dessert, or a simple papaya salad (som tam) to balance the richness of the bake.
What are the authentic ingredients for Thai red curry versus acceptable substitutes in this recipe?
Authentic red curry uses fresh red chilies, lemongrass, galangal, and shrimp paste. In this simplified version, store‑bought red curry paste, soy sauce, and chicken broth are used as convenient substitutes.
What are the most common mistakes to avoid when making the Dumpling and Ramen Red Curry Tray Bake?
Common errors include using too much broth, which makes the noodles soggy, and overcrowding dumplings, which can cause them to burst. Follow the measured broth amount and spread ingredients in a single layer.
Why does this recipe use ramen noodles instead of traditional rice noodles?
Ramen noodles provide a quick‑cook, sturdy base that holds up well in the oven, while rice noodles can become overly soft. The ramen texture mimics the chewiness of traditional Thai noodle dishes while simplifying preparation.
Can I make the Dumpling and Ramen Red Curry Tray Bake ahead of time and how should I store it?
Yes, you can assemble the dish up to the baking step, cover tightly, and refrigerate for up to 12 hours. Bake directly from the fridge, adding a few extra minutes to the cooking time.
What texture and appearance should I look for when the Dumpling and Ramen Red Curry Tray Bake is done?
The sauce should be bubbling and slightly thickened, the noodles tender but not mushy, and the dumplings golden around the edges. A light sheen of chili oil on top signals it’s ready.
What does the YouTube channel Kroger specialize in?
The YouTube channel Kroger focuses on easy, family‑friendly recipes using ingredients readily available at Kroger grocery stores, often highlighting budget‑friendly meals and cooking hacks.
How does the YouTube channel Kroger's approach to Thai‑inspired cooking differ from other Asian cooking channels?
Kroger emphasizes convenience by using pantry staples and frozen items, such as frozen dumplings and store‑bought curry paste, whereas many Asian cooking channels may focus on making every component from scratch.
Last updated: August 30, 2026
