Veggie Meatballs with Coconut Red Curry Sauce
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 991
- Total Fat
- 80
- Saturated Fat
- 36
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 60
- Cholesterol
- 242
- Sodium
- 606
- Total: 40 min
- Active: 20 min
Ingredients
1 tablespoon coconut oil or vegetable oil
1 cup minced yellow onion
1 tablespoon grated fresh ginger
1 clove garlic, minced
2 tablespoons red curry paste
One 13.5-ounce can coconut milk
2 tablespoons fish sauce
About 32 frozen veggie meatballs, thawed
Juice of 1 lime
1/4 cup fresh cilantro leaves
2 tablespoons minced scallions
Directions
- Heat the oil in a medium saucepan over medium heat. Add the onion and saute until translucent, 7 to 8 minutes. Stir in the ginger and garlic and cook 1 minute. Stir in the red curry paste, then add the coconut milk and fish sauce. Whisk to combine. Bring the mixture to a low boil, cover, reduce the heat and simmer for 10 minutes. Add the meatballs and simmer an additional 10 minutes.
- Turn off the heat, stir in the lime juice and transfer to a serving bowl. Garnish with the cilantro and scallions.
Cook’s Note
Vegetarian fish sauce and curry paste is available. You can also substitute soy sauce for the fish sauce.