Preheat your oven to 400°F (200°C) to ensure a high-heat environment for crisping the dumpling wrappers. Lightly coat your rustic dark baking dish with 1 tbsp (15ml) of neutral cooking oil to prevent sticking. Carefully arrange the dumplings in a tightly packed, even layer, ensuring they sit perfectly flat on the bottom of the dish.

In a medium mixing bowl, combine the full-fat coconut milk, Thai red curry paste, chicken broth, soy sauce, and brown sugar. Whisk the mixture aggressively until the curry paste completely dissolves. You are looking for a perfectly smooth, creamy, light orange liquid with a deeply aromatic, savory smell.

Pour the glossy coconut curry mixture directly over the arranged dumplings, ensuring their bottom halves are completely submerged. Transfer the baking dish to the center rack of your hot oven and bake for 25-30 minutes. Watch closely for the sauce to bubble vigorously around the edges and the exposed dumpling tops to turn a beautiful, deep golden-brown.

Carefully remove the bubbling dish from the oven and let it rest for 3 minutes to allow the sauce to thicken slightly. Generously drizzle the top of the baked dumplings with the vibrant red chili crisp oil for a stunning visual contrast. Finally, sprinkle with the toasted sesame seeds, finely chopped fresh green onions, and fresh cilantro before serving hot.