Green Curry Dumpling Bake

In a 9x13-inch baking dish, whisk together the coconut milk, chicken broth, green curry paste, garlic, ginger, soy sauce, fish sauce, honey, lime juice, lime zest, optional Thai chili, and sesame oil until smooth and well combined.
1 can (13.5 fl oz.) full-fat coconut milk, ⅓ cup low-sodium chicken broth, 3.5 tablespoon green curry paste, 2 cloves garlic, 1 teaspoon grated ginger, 2 tablespoon soy sauce, 1.5 tablespoon fish sauce, 1.5 tablespoon honey, 1 lime, 1 Thai chili, 1 teaspoon sesame oil
Add the snow peas, Chinese eggplant, and Thai basil then toss to coat evenly in the sauce.
1 cup chopped snow peas, 1 cup chopped Chinese eggplant, ½ cup Thai basil
Nestle the frozen dumplings or gyozas directly into the sauce in a single layer, making sure they don't overlap, then spoon some of the sauce over the top.
18-20 frozen dumplings or gyozas
Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 28-32 minutes, or until the dumplings are heated through and tender. Remove the foil in the last 5 minutes to let the tops crisp up.
Remove from the oven and garnish with green onions, sesame seeds, and a drizzle of chili crisp. Serve hot with white rice.
Chopped green onions, Sesame seeds, Chili crisp, White rice