Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2: Arrange the frozen potstickers in a single layer on the prepared baking sheet, ensuring there is a little space between each one for even crisping. Lightly spray or brush the potstickers with olive oil or avocado oil.
Step 3: Bake for 15-20 minutes, or until they are golden brown and cooked through. Flip them gently halfway through the baking time to ensure even crisping on both sides.
Step 4: While the potstickers bake, prepare the Thai curry sauce. In a medium saucepan or skillet, heat 1 tablespoon of olive oil or sesame oil over medium heat. Add the diced yellow onion and cook until softened, about 3-5 minutes.
Step 5: Stir in the minced garlic and grated fresh ginger. Cook for another minute until fragrant.
Step 6: Add the Thai red curry paste to the pan. Cook for 1-2 minutes, stirring constantly, to "bloom" the spices and intensify their flavors.
Step 7: Pour in the full-fat coconut milk and chicken or vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pan. Add the fish sauce and brown sugar.
Step 8: Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings as needed (more curry paste for heat, more sugar for sweetness, more fish sauce for umami).
Step 9: Remove the sauce from the heat and stir in the fresh lime juice.
Step 10: Once the potstickers are baked and crispy, gently transfer them to the saucepan with the Thai curry sauce. Toss carefully to ensure each potsticker is generously coated.
Step 11: Transfer the sauced potstickers to serving plates. Garnish generously with fresh chopped cilantro and serve immediately with extra lime wedges on the side, and cooked jasmine rice if desired.