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.
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.
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