This Thai Green Curry Mango Gyoza Bake is a vibrant, one-pan meal packed with noodles, gyoza, and a creamy green curry sauce infused with mango. It’s a dump-and-bake dinner that’s fresh, flavourful, and secretly so easy.
Looking for more one-pan baked gyoza recipes? You have to try the original Red Thai Curry Gyoza and also my Peanut Satay Gyoza, both as delicious and super easy. They use similar ingredients so they are great to use in a month round up of recipes to ensure you use up all your condiments (here’s looking at you lemongrass paste!).
This Thai Green Mango Gyoza Bake is pure weeknight magic — you literally dump everything into a baking dish and let the oven do the work. It’s got that perfect mix of creamy coconut, tangy lime, fragrant curry paste, and sweet mango that makes every bite taste bright and balanced. I love how the frozen gyoza bake straight into the sauce, becoming soft and juicy inside while the tops crisp slightly. It’s comfort food meets takeaway flavour, but without the effort. The mango adds natural sweetness that rounds out the heat of the curry paste (plus reduces some calories and you don’t need to use as much coconut milk), while the lemongrass and miso give it depth. It’s nourishing, packed with veggies, and feels restaurant-level without a single frypan. Plus, it’s easy to customise depending on what veggies you have on hand — and it tastes even better the next day.
Main Ingredients & Why We Use Them
- Mango – Adds natural sweetness and body to the sauce, balancing the spice.
- Thai Green Curry Paste – The heart of the dish; brings bold, aromatic flavour with lemongrass, lime, and chilli. Queen Nagi of RecipeTin Eats recommends Maesri, so that is the brand I am recommending!
- Garlic & Ginger – Add warmth and depth, essential for that authentic Thai taste.
- Lemongrass Paste & White Miso (optional) – Elevate the flavour, adding brightness and umami richness.
- Soy Sauce – Provides saltiness and umami to balance the coconut milk.
- Coconut Milk – Makes the sauce creamy, rich, and perfectly Thai-inspired.
- Lime Juice – Adds acidity to balance the creamy sauce.
- Red Capsicum – Adds crunch, colour, and freshness.
- Baby Corn – Classic in Thai curries, it adds sweetness and texture.
- Udon Noodles – Thick, chewy noodles that soak up the sauce beautifully. If using different noodles, make sure you check if they are vegan as some may contain egg.
- Vegetable Gyoza – Convenience meets flavour; they steam and bake in the curry for a satisfying, dumpling-filled bake. I’m based in Australia and I like the KB Vegetable Gyoza, you can find it in the freezer aisle at most supermarkets.
- Thai Basil (or Coriander) – Fresh herbs that add fragrance and colour at the end.
Thai Green Curry Mango Gyoza Bake Ingredients
How to Make It
First blend your mango. Then whisk your sauce ingredients — mango, curry paste, garlic, ginger, lemongrass, soy, coconut milk, lime juice, and water — directly in your baking dish until smooth. Add the udon noodles and gently separate them in the sauce. You don’t need to bake them first, they’ll cook in the pan. Layer on the sliced capsicum and baby corn, then nestle in your frozen gyoza. Using a large spoon, coat gyoza in the sauce. Cover tightly with foil and bake until the noodles are soft and the gyoza are cooked through. Uncover, scatter over Thai basil or coriander, and dig in.
Variations and Substitutes
You can swap udon noodles for rice noodles or ramen noodles. Just make sure the noodles you choose don’t need to be pre-cooked before. For more protein, add tofu cubes or edamame before baking. If you prefer it milder, use less curry paste or swap for a yellow curry paste. Add extra vegetables like snow peas, zucchini, or eggplant to bulk it up.
Equipment
You’ll need a large, deep baking dish (ceramic or glass) and foil to cover it tightly. A whisk or fork helps mix the sauce directly in the dish — no separate bowl required. This recipe truly is minimal washing up!
How to Serve It
Serve hot, straight from the oven, topped with extra Thai basil or coriander and a squeeze of lime. If you don’t like noodles, you can skip them as it also pairs perfectly with jasmine rice.
How to Store It
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until piping hot — add a splash of coconut milk or water to loosen the sauce. It’s not ideal for freezing as the noodles and gyoza can become soft, but it keeps beautifully for meal prep through the week.
How to Make It
Thai Green Curry Mango Gyoza Bake
Ingredients
- 1 ripe mango pureed (about 1 cup)
- 2-3 tablespoon Thai green curry paste Maesri best, add depending on spice preference
- 2 large garlic cloves minced
- 1 teaspoon fresh ginger finely grated
- 1 teaspoon lemongrass paste optional but bumps the flavour
- 1 teaspoon white miso paste optional but bumps the flavour
- 1 teaspoon soy sauce
- 1 cup water
- 400 mL coconut milk full fat
- juice of ½ lime
- 1 small can baby corn (150–200 g drained weight)
- 1 large red capsicum sliced into strips
- 200 g fresh udon noodles separated
- 14 frozen vegetable gyoza
- handful coriander
Instructions
Pre-heat oven
- Preheat oven to 200°C (fan 180°C).
- Blend mango
- In a blender, add the mango and pulse and pureed.
Add to baking dish
- In a large baking dish, whisk together mango puree, green curry paste, garlic, ginger, lemongrass, oil, broth, coconut milk, and lime juice until smooth. Add udon noodles and separate gently in the sauce. Layer in red capsicum, and baby corn. Stir lightly to coat everything. Nestle frozen gyoza on top (partially submerged in sauce). Scoop extra sauce on top of the gyoza.
Cook
- Cover tightly with foil and bake 25 minutes, until noodles are tender and gyoza are cooked through.
Serve
- Remove foil, scatter over coriander and serve with extra lime wedges.
