Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking oil.
Step 2: Arrange the frozen potstickers in a single layer on the prepared baking sheet, ensuring they do not touch.
Step 3: Bake for 15-20 minutes, flipping them halfway through, until they are golden brown and crispy.
Step 4: While the potstickers are baking, prepare the Thai curry sauce. Heat 1 tablespoon of neutral oil in a medium saucepan or skillet over medium heat.
Step 5: Add the minced garlic and grated fresh ginger (if using) to the pan and sauté for about 30 seconds until fragrant.
Step 6: Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, to 'bloom' the spices and enhance their flavor.
Step 7: Pour in the full-fat coconut milk, chicken or vegetable broth, fish sauce, and brown sugar. Stir well to combine.
Step 8: Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
Step 9: Taste the sauce and adjust seasonings as needed. Add more fish sauce for umami, sugar for sweetness, or curry paste for more heat.
Step 10: Once the potstickers are baked and the sauce is ready, gently add the crispy potstickers directly into the sauce. Toss them to coat evenly.
Step 11: Garnish with fresh cilantro, sliced green onions, and toasted sesame seeds (if desired). Serve immediately with steamed jasmine rice or noodles. Enjoy your Easy Baked Potstickers Thai Curry Sauce!