Ingredients:

  • 1 tbsp avocado oil
  • 2 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 bunch green onions, whites and greens separated
  • 2 tbsp red curry paste
  • 4 cups chicken bone broth
  • 13.5 oz full-fat coconut milk
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 lb frozen potstickers
  • 2 cups baby bok choy, chopped
  • 0.5 lime, juiced

Instructions:

  1. Heat the avocado oil in a heavy-bottomed Dutch oven over medium heat. Add the whites of the green onions, grated ginger, and minced garlic. Sauté for 2 minutes until fragrant.
  2. Add the red curry paste to the center of the pot. Stir constantly for 90 seconds to bloom the spices in the oil.
  3. Pour in the chicken bone broth and soy sauce. Bring to a gentle simmer, then whisk in the full-fat coconut milk until the texture is smooth.
  4. Carefully add the frozen potstickers to the simmering liquid. Reduce heat to maintain a low simmer (do not boil vigorously) and cook for 6 to 8 minutes.
  5. Stir in the chopped baby bok choy, lime juice, and toasted sesame oil. Cook for 2 minutes until greens are wilted but vibrant. Garnish with green onion tops and serve.