Tempeh Meatballs with Thai Curry Sauce
These Tempeh Meatballs with Thai Curry Sauce are traditional Javanese food made simple! The rich, creamy, and spicy Thai curry sauce will light up your pan and leave you plant-empowered while bringing a ton of flavor to your plate. And it is also full of protein and fiber!
Ingredients
Cooking Instructions
step 1
Add the Vegetable Oil (1 Tbsp) to a pan over medium-high heat. Cook the Shallots (3), Garlic (4 cloves), and Dried Shiitake Mushrooms (6) for about 2 minutes, then set aside to cool down.
step 2
In the food processor, process the Tempeh (1 2/3 cups) until broken down and crumbly.
step 3
Season with Coconut Sugar (1 tsp), Ground Coriander (1 tsp), Dried Basil (1 tsp), Salt (to taste), and Thai Red Curry Paste (4 Tbsp). Process again until well combined.
step 4
In a bowl combine tempeh mixture, shallot mixture, and Corn Starch (1 Tbsp) together.
step 5
Shape meatballs into ping pong ball sized balls and place on a tray.
step 6
In a nonstick pan on medium-high heat add Vegetable Oil (1 Tbsp). Once hot, pan-fry the tempeh meatballs for about 4 minutes, or until golden brown on all sides. Once cooked, remove from the pan and set aside.
step 7
In a new pan over medium-high heat, add Thai Red Curry Paste (1/3 cup) and stir until fragrant about, 2 minutes.
step 8
Add Coconut Milk (1 1/2 cups) and Coconut Sugar (1 1/2 Tbsp) to the skillet and cook for another 5-7 minutes. You can add more coconut sugar as needed - some curry paste brands are quite salty and you need to find the balance of the saltiness and sweetness.
step 9
Add the cooked tempeh meatballs back in the pan, and coat the meatballs with sauce.
step 10
Garnish the Tempeh Meatballs with a drizzle of Coconut Milk (to taste), Fresh Parsley (to taste), Sesame Seeds (to taste), and Red Chili Peppers (to taste) before serving.