Cooking Instructions
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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 with chopped 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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