Veggie Meatballs with Coconut Red Curry Sauce

  • Yield : 8 servings
  • Cook Time : 20m
  • Ready In : 40m
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  • 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


Step 1

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.

Step 2

Turn off the heat, stir in the lime juice and transfer to a serving bowl.  Garnish with the cilantro and scallions.

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