Thai Green Curry Mango Gyoza Bake
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.
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.
Tried this recipe?Let us know how it was!