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20 Minute Potstickers in Red Curry Garlic Broth. Sesame oil, scallions, garlic, ginger, and chili flakes, all cooked together to create a flavorful, mildly spicy garlic oil. Mix with fresh Thai basil, cilantro, tamari, and a couple of cups of broth. Add frozen potstickers, and suddenly you have a restaurant worthy dinner in 20 minutes. These are the most delicious, saucy potstickers. We all love them!
I feel like so many of my recipes start out with a childhood memory. I draw a lot of inspiration from the dishes I enjoy as a kid. And potstickers feel like a classic Jenny Gerard (also my mom) lunch or dinner.
Oftentimes, during the winter, when I was lucky enough to get home before my brothers from school, Mom and I would enjoy an after-snack meal of frozen potstickers. She probably picked hers up from Sam’s Club or our local grocery store, Marc’s, where we used to shop.
Who knows what was really in those, but we certainly loved them doused in soy sauce.
We don’t eat potstickers very often. Probably because I have to make them by hand. I just don’t love the options at our local grocery store (sadly, we don’t have a Trader Joe’s but I hear their frozen dumplings are top-notch!).
When I make the potstickers at home, I always make simple chicken potstickers, then throw a batch or two in the freezer for easy dinners later on.
I love to make this saucy oil/broth anytime I have frozen potstickers handy! This is everyone’s favorite. They love when I serve these potstickers for dinner!
Ok, these are the details
Ingredients
- salted butter
- sesame oil
- fresh scallions
- Thai red curry paste
- fresh ginger
- chili flakes
- roasted peanuts – omit if you don’t enjoy
- toasted sesame seeds
- tamari/soy sauce
- broth
- Thai basil
- fresh cilantro
- your favorite frozen potstickers/dumplings – again, I’ve heard Trader Joe’s has yummy ones
Special Tools
There’s not much you’ll need, just a skillet and pot for boiling.
Steps
Step 1: cook the oil
Start out by making the curry oil. In a skillet, mix butter with sesame oil, scallions, red curry paste, garlic, and ginger. Add chili flakes to your taste.
Set the skillet over medium heat and cook until the oil is sizzling and the garlic is very fragrant.
Step 2: mix in the everything else
Next, reduce the heat and add the peanuts and sesame seeds. Then, the tamari and broth.
Finally, stir in the fresh Thai basil and cilantro.
Step 3: boil the potstickers
The last step is to cook the potstickers according to the package directions.
Stir the steaming potstickers into the curry oil and toss to coat them well!
These potstickers are currently the go-to winter favorite. My family truly loves this recipe!
It’s Mom’s favorite too!
Looking for other family recipes? Here are some favorites:
Crispy Sesame Garlic Chili Oil Noodles
Stir Fried Honey Ginger Sesame Noodles
Creamy Thai Turmeric Chicken and Noodles
Lastly, if you make these 20 Minute Potstickers in Red Curry Garlic Broth, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Potstickers in Red Curry Garlic Oil
Servings: 4
Calories Per Serving: 265 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespooms 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
- 1/4 cup chopped peanuts
- 2 tablespoons toasted sesame seeds
- 1/3 cup tamari or soy sauce
- 1-2 cups 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)
Instructions
- 1. In a skillet, cook the sesame oil, scallions, Thai red curry paste, garlic, ginger, and chili flakes over medium heat until very fragrant and the oil is sizzling, 5 minutes. 2. Reduce the heat to low. Mix in the peanuts, sesame seeds, and tamari. Stir in 1-2 cups broth. Add the basil and cilantro. 3. Cook the potstickers according to package directions, then drain. Toss the potstickers in the hot broth. 4. Serve with fresh basil and scallions.
This post was originally published on January 28, 2025
Hello,
looking forward to trying this recipe. It calls for 1-2 cups of broth. But I don’t see what type of broth is being recommended.
Hi Natalie,
It’s really up to you! I like to use vegetable or chicken broth. I hope you love this recipe!
I made this recipe last night. It was quick And easy and delicious. The only change, I added a little bit of white garlic rice. Amazing. Thank you for sharing this delicious recipe.
Thanks so much, Malena! Love to hear you enjoyed this recipe, thanks for trying it! Have the best week:)
Recipe doesn’t say where to put the butter
Hi Katie,
You will add the butter in step 1. Please let me know if you have any other questions! xx
Hey Katie,
You can add the butter in step 1. Please let me know if you have any other questions! xx
I LOVED this! So much room for playfulness and I used coconut aminos instead of the soy sauce. Omg, this is delish!
Hey Becca,
Fantastic! Love to hear this dish was enjoyed, I appreciate you making it! xx
I made this to go with some homemade egg rolls, and it was SO good! I decided to pan fry the potstickers so they would be crispy (my husband and I prefer them crispy), and I think I could have put less broth (I added about 1.5 cups)…Loved the flavor though! Will definitely make again 🙂
Hi Erin,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx
Just made this sauce (to use over homemade vegetarian wontons) and it’s sooooo good! Because of the comments about the saltiness I only used a little over 1/8 of a cup of soy sauce and that was perfect for me. Thanks for the recipe!
Hi Kristine,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
I can’t find where you put in the butter?
Hey Jill,
You can add the butter in step 1:) I hope you love this recipe! xT
This recipe had great potential, but unfortunately, it turned out far too salty—even without adding extra salt. I used low-sodium soy sauce, but it didn’t make a difference. A third of a cup might just be too much for this dish.
Hi Hannah,
I appreciate you trying this recipe and sharing your feedback, I’m so sorry it was so salty! xx
Is this good to keep warm in a crock pot for a party?
Hey Rhonda,
Sure, I bet that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
This recipe was good, the broth combo totally could be a home run, but mine was very salty for some reason. With no added salt. Everyone liked it, but agreed it needed half as much saltiness. Maybe the tamarind that I used? Thank you though, very creative and very fun!
Tamari*
Thanks so much, Jessica! I appreciate you trying this recipe and sharing your feedback! Have a great evening! xT
I made this tonight as written, it was very tasty. I used Thai Kitchen brand red curry paste, which I consider not really”hot” spicy. Also used Wegman’s store brand pork-and-veg potstickers (steamed them) and they did the trick. I’ve used Trader Joe’s potstickers in the past and have always had good results so a good option also.
Hey Chris,
Love to hear this! Thank you so much for making this recipe and your comment! Have a great evening! xT