Dinner

20 Minute Potstickers in Red Curry Garlic Oil Recipe

Name: 20 Minute Potstickers in Red Curry Garlic Oil Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 tablespoons salted butter; 1/3 cup sesame or peanut oil; 1/3 cup chopped scallions; 1-3 tablespoons Thai red curry paste; 6 cloves garlic, chopped; 1 tablespoon grated ginger; Chili flakes, to taste; 1/4 cup chopped peanuts; 2 tablespoons toasted sesame seeds; 1/3 cup tamari or soy sauce; 1-2 cups broth (vegetable, chicken, or pork broth); 1/2 cup chopped fresh Thai or regular basil; 1/4 cup chopped fresh cilantro; 1 bag frozen potstickers/dumplings (chicken, pork, or vegetable)

ByHailey Reed October 30, 2025October 30, 2025

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Introduction

This flavorful 20-minute potstickers recipe combines crispy dumplings with a vibrant red curry garlic oil. Infused with fresh herbs and a hint of chili, it’s a quick and delicious dish perfect for a weeknight meal or a tasty appetizer.

A rustic bowl filled with about seven dumplings covered in a thick, glossy dark chili sauce with chopped green herbs and bits of nuts or seeds, garnished with fresh bright green herb sprigs on top and to the side, a white ceramic spoon rests inside the bowl with wooden chopsticks placed across the rim. To the lower left, a white plate holds thinly sliced green onions in two shades, while to the lower right, a smaller bowl contains light brown toasted sesame seeds on a white marbled surface. The bowl has a coarse earthy texture in light tan color, and the whole scene is warmly lit showing rich colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons salted butter
1/3 cup sesame or peanut oil
1/3 cup chopped scallions
1–3 tablespoons Thai red curry paste
6 cloves garlic, chopped
1 tablespoon grated ginger
Chili flakes, to taste
1/4 cup chopped peanuts
2 tablespoons toasted sesame seeds
1/3 cup tamari or soy sauce
1–2 cups broth (vegetable or chicken)
1/2 cup chopped fresh Thai or regular basil
1/4 cup chopped fresh cilantro
1 bag frozen potstickers or dumplings (chicken, pork, or vegetable)

Instructions

Step 1: In a skillet over medium heat, cook the sesame or peanut oil with chopped scallions, Thai red curry paste, garlic, grated ginger, and chili flakes. Stir occasionally until fragrant and the oil is sizzling, about 5 minutes.
Step 2: Reduce the heat to low. Mix in the chopped peanuts, toasted sesame seeds, and tamari or soy sauce. Stir in 1 to 2 cups of broth until combined. Add the chopped basil and cilantro, stirring gently to combine.
Step 3: Cook the frozen potstickers according to package instructions, then drain well.
Step 4: Toss the cooked potstickers in the hot red curry garlic broth until coated and heated through.
Step 5: Serve immediately, garnished with extra fresh basil and scallions if desired.

Tips & Variations

Adjust the amount of Thai red curry paste based on your preferred spice level for a milder or hotter dish.
Use peanut oil for a nuttier flavor, or sesame oil for a more traditional taste.
Substitute fresh basil with mint or Thai holy basil for different aromatic notes.
Add a squeeze of lime juice before serving for brightness.
For a vegetarian version, choose vegetable broth and vegetable-filled potstickers.

Storage

Store leftover potstickers and curry oil separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed.

How to Serve

A deep beige round bowl holds four dumplings covered in a thick, dark orange sauce mixed with chopped green herbs and sesame seeds, with two fresh green basil sprigs on top adding brightness. The dumplings have a soft, folded texture and sit partially submerged in the glossy sauce. A white spoon rests inside the bowl on the right side, and a pair of wooden chopsticks leans against the bowl’s rim. Below, a white plate with sliced green onions is partially visible on a white marbled surface, and to the bottom right, some scattered sesame seeds and a small dark bowl filled with more seeds add texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers can be used. Just adjust the cooking time as per package or recipe instructions to avoid overcooking.

What can I substitute for Thai red curry paste?

If you don’t have Thai red curry paste, you can use a mix of red chili flakes, garlic, ginger, and a bit of tomato paste or red chili sauce to mimic the flavor, though the taste will be slightly different.