Sauté Onion, Garlic and Ginger in the Coconut Oil on a medium heat for about a minute in a wok then add in the Thai Red Curry Paste, cooking off for another minute or two until aromatic.

Pour in the Vegetable Stock then the Coconut Cream, whilst simmering roughly slice Asian Greens and Spring Onion into slices.

Bring to a boil and add in your Dumplings.

Whilst your Dumplings are cooking (about 10 minutes), and in the Vegetables, and the Fish sauce. Take off the heat once your Dumplings are cooked through and squeeze in the :ime juice.

Divide the Curry and Dumplings evenly into four bowls using a ladle and serve with a sprinkle of Spring Onions and fresh Chilli optional.