Thai Chicken and Dumplings
Thai Chicken and Dumplings is a twist on classic chicken and dumplings. Made with chicken thighs, red curry paste, ginger, coconut milk and topped with flavorful dumplings. This soup will definitely warm your soul.
I have fond memories of my mom making chicken and dumplings. Whenever the weather turned cooler it became a staple in our household dinner rotation.
A few of my favorite one-pot dishes that my mom has inspired me to make – Slow Cooker Greek Gyro Bowls, Sloppy Joe Turkey Casserole, Unstuffed Egg Roll Skillet, and now this Thai Chicken and Dumplings.
This dish is BURSTING with flavor. To make it a success: (1) make sure the heat level is to your liking. Don’t worry, I chat below on ways to decrease or add heat. (2) are the dumplings. Think of these dumplings as soft, pillowy clouds that soak up all the delicious liquid. Bonus – they are super easy to prepare!
Ready to make your one-pot chicken of your dreams? Let’s dive in!
What are homemade dumplings?
Dumplings consist of small pieces of dough, often filled, and then cooked by boiling, steaming, frying, or baking. They exist in various forms across different cultures and cuisines, each with its own unique preparation and ingredients.
The dumplings for this recipe draw inspiration from a classic Southern dish where dumplings are dropped over chicken and steamed until cooked.
What are Thai Chicken and Dumplings?
Thai chicken and dumplings is a variation of the classic chicken and dumplings dish, incorporating Thai flavors and ingredients. While traditional chicken and dumplings is a comforting and hearty dish with chicken, vegetables, and dumplings cooked in a thick broth, this version adds a unique twist with the use of Thai spices, herbs, and other flavorful ingredients.
- Red Curry Paste – versatile paste made from a combination of red chili peppers, garlic, ginger, lemongrass, shallots, and various aromatic spices.
- Garlic Chili Sauce – condiment to add heat; make sure to start with a small amount if you don’t want the sauce to be super spicy
- Garlic
- Fresh Ginger
- Bone-in Chicken Thighs – you could also use chicken breasts or boneless chicken thighs, but be mindful as it will change the cooking time
- Carrots
- Onion
- White Wine – you can substitute with chicken stock
- Unsweetened Coconut Milk – find this in most local grocery stores
- Chicken Stock
- Fresh or Frozen Peas
- All-purpose Flour
- Baking Powder
- Coriander – dried basil would also be an option
- Whole Milk
How to Make Thai Chicken and Dumplings?
Thai-inspired chicken and dumpling is a comforting dish that comes together quickly with a handful of ingredients. To make this dish simply follow the steps below:
FOR THE DUMPLINGS
In a medium bowl, combine the flour, baking powder, coriander, kosher salt and ground pepper. Gradually add 8 tablespoons of milk, whisking to make the batter light and fluffy. Add 2 tablespoons of milk if the batter is too thick.
FOR THE THAI CHICKEN
- In a medium bowl, combine the curry paste, chili sauce, garlic and ginger. Set the mixture aside. Place the chicken thighs on a plate and sprinkle each side with ½ teaspoon of kosher salt and ½ teaspoon of ground pepper.
- Next, preheat a large Dutch oven to medium-high heat. Add the clarified butter. Remove any excess fat from the chicken and place the chicken skin-side down and brown it for about 3 minutes. Then, flip, and brown the other side for another 2 minutes. Remove the chicken from the Dutch oven and set it on a plate. Remove all but 2 tablespoons of oil from the Dutch oven. In the same Dutch oven, add the carrots. Sauté the carrots for about 4 minutes, or until slightly softened.
- Next, add the onions along with ¼ teaspoon of kosher salt and ¼ teaspoon of ground pepper. Stir to combine, and cook for another 3 minutes. Add the ginger mixture, followed by the white wine, making sure to scrape up the brown bits from the bottom of the Dutch oven. Pour in the coconut milk and chicken stock. Bring to a simmer and then add the chicken thighs back to the Dutch oven. Simmer for about 15 minutes. Add the peas and simmer for an additional 5 minutes.
- Once the chicken is done cooking, take about 2 to 3 tablespoons of the dumpling mixture and spoon it on top of each of the chicken thighs. You’ll want to turn the heat to a low simmer and cover the Dutch oven with a lid. Steam the dumplings for about 10 to 15 minutes. Check the dumplings after about 10 minutes to make sure the batter is fully cooked and fluffy. If the batter is still soggy, place the lid back on and continue to cook. Once cooked, the dumplings should be light and fluffy.
Variations of Thai Chicken and Dumplings
While the classic Thai chicken and dumplings recipe typically involves red curry paste, coconut milk, and traditional dumplings, there are various ways to put a unique spin on this dish. Here are a few variations to consider:
- Green Curry Chicken and Dumplings: swap red curry paste for green curry paste to give the dish a different flavor profile.
- Spicy Basil Chicken Dumplings: infuse the dish with the flavors of Thai basil and stir-fry the dumplings with fresh basil leaves for a spicy and aromatic variation.
- Peanut Satay Chicken Dumplings: create a peanut satay sauce to drizzle over the chicken and dumplings, incorporating ingredients like peanut butter, soy sauce, and a touch of sweetness.
- Cilantro Lime Chicken Dumplings: infuse the dish with the freshness of cilantro and lime. Add lime zest and juice to the broth and sprinkle chopped cilantro on top before serving
Proper Storing
Here are some guidelines on how to store Thai chicken and dumplings:
Refrigeration: If you have leftovers, promptly refrigerate them within two hours of cooking. Allow the Thai chicken and dumplings to cool to room temperature before placing them in the refrigerator.
Consume Within a Few Days: Consume the Thai chicken and dumplings within 3-4 days for the best quality.
Freezing: You can freeze the Thai chicken and dumplings for up to 1-2 months for the best quality.
Reheating: Reheat Thai chicken and dumplings through a microwave, on the stovetop, or in the oven.
Thai Chicken and Dumplings
Ingredients
- For the dumplings:
- 1 cup All-purpose flour
- 2 tsp Baking powder
- 1 tsp Ground coriander
- 1/2 tsp Kosher salt
- 1/2 tsp Ground pepper
- 5/8 cup Whole milk, divided
- For the Thai chicken:
- 5/8 cup Whole milk, divided
- 2 tbsp Red curry paste
- 2 tbsp Garlic chili sauce
- 2 cloves Garlic, minced
- 2 tbsp Fresh ginger, minced
- 1 1/2 tsp Kosher salt, divided
- 1 1/2 tsp Ground pepper, divided
- 3 tbsp Unsalted butter
- 2 cups Diced carrots
- 1 cup Diced yellow onion
- 1 tbsp White wine
- 1 14-oz Can of unsweetened coconut milk
- 1 cup Chicken stock
- 1 1/2 cups Frozen or fresh peas
Instructions
- For the dumplings:
- In a medium bowl, combine the flour, baking powder, coriander, kosher salt and ground pepper. Gradually add 8 tablespoons of milk, whisking to make the batter light and fluffy. Add 2 tablespoons of milk if the batter is too thick.
- For the Thai chicken:
- In a medium bowl, combine the curry paste, chili sauce, garlic and ginger. Set the mixture aside. Place the chicken thighs on a plate and sprinkle each side with ½ teaspoon of kosher salt and ½ teaspoon of ground pepper.
- Next, preheat a large Dutch oven to medium-high heat. Add the butter. Remove any excess fat from the chicken and place the chicken skin-side down and brown it for about 3 minutes. Then, flip, and brown the other side for another 2 minutes. Remove the chicken from the Dutch oven and set it on a plate. Remove all but 2 tablespoons of oil from the Dutch oven. In the same Dutch oven, add the carrots. Sauté the carrots for about 4 minutes, or until slightly softened.
- Next, add the onions along with ¼ teaspoon of kosher salt and ¼ teaspoon of ground pepper. Stir to combine, and cook for another 3 minutes. Add the ginger mixture, followed by the white wine, making sure to scrape up the brown bits from the bottom of the Dutch oven. Pour in the coconut milk and chicken stock. Bring to a simmer and then add the chicken thighs back to the Dutch oven. Simmer for about 15 minutes. Add the peas and simmer for an additional 5 minutes.
- Once the chicken is done cooking, take about 2 to 3 tablespoons of the dumpling mixture and spoon it on top of each of the chicken thighs. You'll want to turn the heat to a low simmer and cover the Dutch oven with a lid. Steam the dumplings for about 10 to 15 minutes. Check the dumplings after about 10 minutes to make sure the batter is fully cooked and fluffy. If the batter is still soggy, place the lid back on and continue to cook. Once cooked, the dumplings should be light and fluffy.
