Begin by bringing a large pot of salted water to a rapid boil. While waiting for the water, grate the garlic and ginger, and gather your frozen dumplings and vegetables.

In a separate large pot, heat the vegetable oil over medium heat. Once shimmering, add the grated garlic and ginger, and sauté for about 30 seconds until fragrant.

Pour in the chicken broth and coconut milk, stirring to combine. Incorporate soy sauce, fish sauce, toasted sesame oil, brown sugar, and Thai red curry paste. Bring to a boil and then let it simmer for about 5 minutes.

Return to the boiling water and gently add the frozen dumplings, cooking them according to package instructions, until they float to the surface.

In deep bowls, evenly distribute the cooked dumplings. Pour the hot broth over the dumplings and top with fresh chopped chives or additional vegetables.