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SideChef
Recipes
Appetizers
Tempeh Meatballs with Thai Curry Sauce
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Recipe

18 INGREDIENTS • 10 STEPS • 1HR

Tempeh Meatballs with Thai Curry Sauce

4.9
12 ratings
Community Pick
Community Pick
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!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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!
1HR
Total Time
$3.06
Cost Per Serving
Ingredients
Servings
4
US / Metric
Meatballs
Tempeh
1 2/3 cups
Tempeh, cubed
Shallot
3
Shallots, finely chopped
Garlic
4 cloves
Minced Garlic
Dried Shiitake Mushroom
6
Dried Shiitake Mushrooms, diced
soaked for 20 minutes in hot water
Ground Coriander
1 tsp
Ground Coriander
Dried Basil
1 tsp
Dried Basil
Thai Red Curry Paste
1/4 cup
Thai Red Curry Paste
Coconut Sugar
1 tsp
Coconut Sugar
or Granulated Sugar
Corn Starch
1 Tbsp
Corn Starch
Salt
to taste
Salt
Vegetable Oil
2 Tbsp
Vegetable Oil
divided
Curry Sauce
Thai Red Curry Paste
1/3 cup
Thai Red Curry Paste
Coconut Milk
1 1/2 cups
Coconut Milk
Coconut Sugar
1 1/2 Tbsp
Coconut Sugar
For Garnish
Fresh Parsley
to taste
Fresh Parsley, chopped
or Thai Basil or Cilantro
Coconut Milk
to taste
Coconut Milk
to drizzle
Red Chili Pepper
to taste
Red Chili Peppers
thinly sliced lengthwise
Sesame Seeds
to taste
Sesame Seeds
Nutrition Per Serving
VIEW ALL
Calories
500
Fat
33.7 g
Protein
24.9 g
Carbs
30.0 g
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Tempeh Meatballs with Thai Curry Sauce
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

Pay attention to the spice level of the curry paste you use - or your curry could end up really spicy!
Cooking InstructionsHide images
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 (1/4 cup). 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.
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Tags
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Appetizers
Dairy-Free
Gluten-Free
Shellfish-Free
Dinner
Vegan
Vegetarian
Tofu & Tempeh
Thai
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