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Curry vegetable bao bun served
Coconut curry vegetables in steamed bao dough

Coconut Curry Vegetable Bao Buns

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
'Bao' means 'package' or 'bag', and this steamed, snow-white, cloud-soft dough truly hides the most delicious things. While the dough is neutral in taste and cotton-like in texture, the filling must be explosive in flavor. In this recipe, Thai and Indian cuisines meet: the creaminess of coconut milk and spiciness of curry coat crunchy vegetables, all embraced by the steamed bun. A true texture paradise: soft, crunchy, and creamy at once.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Bamboo steamer or metal steamer insert: for making buns.
  • Wok or deep skillet: for ragout.
  • Parchment paper: under bao to prevent sticking.

Allergen Information

⚠️ Wheat
⚠️ Sesame

Instructions

1 ✓

Cut carrot and pepper into thin, matchstick-thick strips (julienne). Crush garlic.

Tip: Thinly cut vegetables cook fast but stay crunchy, which is important for texture.
2 ✓

Heat oil in wok, toss in garlic (just for a few seconds to smell), then immediately add carrot and pepper. Stir-fry on high heat 2-3 minutes.

Tip: 'Stir-fry' technique is about fast, high-temperature cooking, preserving vitamins and flavors.
3 ✓

Sprinkle with curry powder, stir to release spice aroma (careful not to burn!), then add peas and pour in coconut milk. Cook on medium heat 3-4 minutes until sauce thickens.

Tip: Fat in coconut milk emulsifies with curry spices, forming creamy coating.
4 ✓

Meanwhile steam bao buns. Line steamer with parchment paper (punch holes for steam), and steam frozen buns 6-8 minutes.

Tip: If you don't put paper underneath, dough sticks to steamer and tears when removing.
5 ✓

Remove soft buns, gently open them, and fill with juicy vegetable ragout. Sprinkle with sesame seeds and microgreens.

Tip: Serve immediately, because bao dough loses softness and becomes rubbery when cooled.

Recipe FAQ

What if I don't have a steamer?
Place a metal colander over a pot of boiling water (don't let it touch water!), put buns in, and cover with lid. Key is hot steam.
Can I use other vegetables?
Anything that doesn't fall apart fast: mushrooms, zucchini, broccoli are great too.

Ingredients

  • 8 pcs Bao Buns (frozen, store-bought)
  • 1 pc Carrot
  • 1 pc Red Bell Pepper
  • 1/2 cup Green Peas (fresh or frozen)
  • 2/3 cup Full-Fat Coconut Milk (canned)
  • 1 tbsp Yellow Curry Powder
  • 1 clove Garlic
  • 1 tbsp Vegetable Oil
  • 1 tbsp Black Sesame Seeds (garnish)
  • 1 handful Microgreens or Fresh Cilantro