Method

1. Preheat the oven to 200°C or 180°C fan forced.
2. In a deep baking dish, whisk together the AYAM Coconut Milk, Thai Panang Curry Paste, Fish Sauce, brown sugar, lime juice and chicken stock until smooth.
3. Add the sliced capsicum and zucchini and mix gently to coat in the sauce. Nestle the frozen dumplings into the dish so they sit partially submerged in the curry mixture.
4. Bake uncovered for 30-35 minutes, or until the dumplings are tender and cooked through, and the sauce is bubbling and slightly thickened.
5. Serve in bowls and top with fresh coriander and crushed toasted peanuts. Serve with extra lime wedges for squeezing.