In a large baking dish, pour in the coconut milk, red curry paste, soy sauce, vinegar, honey, and sesame oil. Whisk together to remove lumps, then grate in the garlic and ginger.

Preheat oven to 400℉ / 200℃. Chop the bok choy and slice the zucchini, then add them to the baking dish. Stir to coat the vegetables in the broth.

Place the frozen dumplings into the dish without overlapping, pressing them slightly into the broth. Spoon some broth over the dumplings and cover the dish with aluminum foil.

Bake for 20 minutes covered, then remove the foil and bake for another 5-10 minutes until the broth is bubbly and the dumplings have a slight crisp on top.

Add your garnishes and serve over a bed of white jasmine rice or noodles.