Spicy Coconut Meatball Curry (Edit recipe)

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I love a spicy curry, regardless of the protein involved, and this time I decided to go with juicy, vegetarian meatballs. I whipped up a spicy, coconut based curry that features heat from Thai chilis, vegan yellow curry paste, and coconut milk, and simmered the meatballs in the curry to infuse that flavour in every bite. Spicy, hearty, and delicious.

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PREP TIME

30 minutes

COOK TIME

35 minutes

INGREDIENTS

30

Serves: 4

Ingredients

Meatballs

340 grams Plant-Based Ground Beef - Beyond Meat
1 pieces Bread, high quality, torn into small chunks
Milk, 2%
1/2 Yellow Onion, minced
2 cloves Garlic, crushed & minced
1/4 cup Parsley, chopped
1 Tbsp Cilantro, chopped
1/2 tsp Red Pepper Flakes
1/2 tsp Himalayan Pink Salt
Black Peppercorns, Ground Fresh

Curry Sauce

2 Tbsp Butter, Unsalted
2 Tbsp Coconut Oil
2 cloves Garlic, crushed & minced
1 tsp Ginger Root, minced
4 Thai Chili, red
1 Yellow Onion, diced
1 Carrots, large, peeled & cut into quarters
1 Bell Pepper, diced
Basil, Fresh, a handful, torn
1 cup Plant Based Chickenless Broth - President's Choice, + more
400 ml Coconut Milk, full fat
112 grams Yellow Curry Paste, vegan
1/2 tsp Himalayan Pink Salt

Serve

4 cup Basmati Rice, cooked
Cilantro, fresh
Thai Chili, red, sliced
Green Onion (Scallion), sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add your torn bread to a small mixing bowl and add a splash of milk. Work the bread and milk together and let that sit a couple of minutes. Next, add all of the remaining ingredients for the meatballs and work it together with your hands. Take heaping Tbsp.'s of the meat mixture and roll in to meatballs. Continue until all of the mixture is finished.
Preheat a medium sized skillet set to just below medium heat along with a splash of EVOO. Once heated, add the meatballs and sear on all sides. Make sure not to overcrowd the skillet, cook in 2 batches if needed. Transfer the cooked meatballs to a plate, wipe out the skillet, and return it to the heat.
To the skillet, add the coconut oil, butter, ginger, chilis, and garlic. Season with salt & pep, stir, and let sizzle for 30 seconds or so. Add half the curry paste and stir until it has broken down in the skillet. Let that continue for another 30 seconds before adding the onion, bell pepper, carrot, and a good pinch of salt and pep. Continue to stir and cook 5 minutes. Make a well and drop in the fresh basil. After about 30 seconds, stir everything together and continue to cook another 2 - 3 minutes until veggies are tender but not soft and overcooked.
Pour in the coconut milk and 1 cup broth, stirring until combined. Bring the curry to a boil and once boiled, stir in the remaining curry paste, 1/2 tsp. salt, and add the meatballs to the skillet. Reduce the heat to medium low and cover with the lid tilted for 7 - 10 minutes. Remove lid and continue to simmer a few more minutes, allowing the coconut sauce to reduce a touch. If you like a saucier curry, add additional broth.
Taste your curry and adjust salt if desired.
Serve with 1 C basmati per person, a healthy serving of the meatball curry, and dress with additional chilis, fresh cilantro, and green onions. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	638
Fat:	41 g
Carbohydrates:	45 g
Protein:	22 g
Cholesterol:	15 g
Sodium:	896 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.