Tempeh Meatballs with Thai Curry Sauce

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.

In the food processor, process the Tempeh (1 2/3 cups) until broken down and crumbly.

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.

In a bowl combine tempeh mixture, shallot mixture, and Corn Starch (1 Tbsp) together.

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.

In a new pan over medium-high heat, add Thai Red Curry Paste (1/3 cup) and stir until fragrant about, 2 minutes.

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.

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.