Thai Red Curry Meatballs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Thai Fusion, Vegan
Serves: 4 servings
Ingredients
  • 16 oz vegan ground beef
  • 4 tbsp Chefs Choice red curry paste, divided
  • 2 cloves garlic, minced
  • 2 inches ginger, minced
  • ¼ cup breadcrumbs
  • 3 tbsp olive oil, divided
  • 1 tsp sea salt
  • ¼ tsp red pepper flakes
  • 1 red pepper, thinly sliced
  • ⅓ white onion, thinly sliced
  • 1 can Chef's Choice coconut milk
  • 2 tbsp cilantro, chopped
Instructions
  1. Preheat the oven to 375F. In a medium bowl, combine 2 Tbsp curry paste with the vegan beef, ½ the garlic and ginger, breadcrumbs, and 2 Tbsp olive oil. Mix well, then roll into 2' balls. Place on a lined or oiled baking sheet, then bake for 15 minutes, turning once.
  2. Meanwhile, add 1 Tbsp olive oil to a large pan over medium high heat. Add the remaining garlic and ginger, onion, and red pepper. Stir well, saute for 1 minute, then push to the side. Add 2 Tbsp curry paste to the pan, smash it up with a spatula and saute for 30 seconds. Add the coconut milk and mix well until combined, then reduce heat to low.
  3. Transfer the meatballs from the oven into the curry sauce. Stir well so the meatballs are coated. Let simmer for 5 minutes then serve over jasmine rice or rice noodles. Garnish with cilantro.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/thai-red-curry-meatballs/