Name: Quick Dumpling Laksa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 tsp freshly minced garlic; 1 tsp freshly minced ginger; ⅔ cup (195 g) red curry paste (see note 1 about curry paste and note 2 about dairy-free curry pastes); 400 ml (13½ fl oz) coconut milk or cream (cream will produce a richer, thicker result); 4 cups (1 litre) chicken stock; 1 tsp fish sauce (can be substituted with tamari or all-purpose soy sauce); 1 tsp sugar (optional, to taste, see note 3); 18–20 freezer dumplings (veggie, chicken, pork or prawn/shrimp) or try my homemade pork and cabbage dumplings; 1 bunch bok choy or choy sum, sliced in half lengthways; 1 cup (90 g) bean sprouts; ¼ bunch coriander (cilantro), leaves picked; Fresh sliced bird’s eye chilli (optional); Crispy fried shallots; Lime wedges