If you’re craving something rich, cozy, and deeply flavorful—but still want dinner on the table fast—these Thai Red Curry Vegan Meatballs are about to become a staple in your rotation.
This is the kind of meal that tastes like it simmered all day, even though it comes together in under 45 minutes using simple pantry staples and one powerhouse ingredient: Chef’s Choice Thai Red Curry Paste.
It’s hearty enough to satisfy real hunger, balanced enough to feel good afterward, and easy enough for a weeknight when decision fatigue is real.
Why This Recipe Works
Let’s be honest: not all “healthy” meals feel satisfying. This one does.
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Fast & foolproof – Minimal prep, simple steps, no fancy techniques
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Deep Thai-inspired flavor – Warm spice, aromatics, and creamy coconut milk
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Hearty & filling – Protein-rich vegan meatballs that actually satisfy
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Wholesome comfort – Nourishing fats, real ingredients, no compromises
This dish hits that rare sweet spot where comfort food meets functional nourishment.
Pantry Staples That Do the Heavy Lifting
One of the best things about this recipe is how much flavor you get from ingredients you can keep on hand.
Chef’s Choice pantry staples make it easy to build complexity without extra work:
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Chef’s Choice Thai Red Curry Paste – concentrated, aromatic, and balanced
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Chef’s Choice Coconut Milk – rich, creamy, and smooth (no watery sauce here)
Add fresh garlic, ginger, and a handful of vegetables, and suddenly your kitchen smells like a Thai restaurant—without the delivery wait or the price tag.
Oven-Baked, Then Simmered to Perfection
The meatballs bake first, giving them structure and a lightly crisp exterior. Then they finish in a silky red curry coconut sauce that soaks into every bite.
That final simmer is where the magic happens:
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The spice mellows
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The aromatics deepen
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The sauce thickens just enough to cling
Serve it over jasmine rice or rice noodles and you’ve got a complete, grounding meal that feels indulgent but supports your body.
Perfect For:
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Busy weeknights
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Meal prep that reheats beautifully
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Plant-based eaters who want real satisfaction
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Anyone craving comfort without heaviness
This is proof that healthy doesn’t have to mean boring, and fast doesn’t have to mean flavorless.
Ready to Make Weeknight Cooking Effortless?
Stock your pantry with Chef’s Choice staples and turn everyday meals into something you actually look forward to.
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- 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
- 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.
- 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.
- 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.
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