One tablespoon of vegetable oil is required.
One tiny minced onion and one sliced red bell pepper
minced garlic, 2 cloves
Grated fresh ginger, 1 tablespoon
30 milliliters of red curry paste originated in Thailand
four cups (one liter) veggie stock
one 14-ounce can almond milk
1/3 cup of soy sauce
brown sugar, 1 teaspoon
12–15 dumplings, frozen (any kind)
chopped bok choy or baby spinach, about 1 cup
As a finishing touch, fresh cilantro and green onions
Fresh lime wedges, to garnish
Follow these steps:
The vegetable oil should be heated in a big saucepan over medium heat. After a few minutes of sautéing, add the bell pepper and onion and cook until they are softened.
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