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RECIPE
18 INGREDIENTS10 STEPS1HR

Tempeh Meatballs with Thai Curry Sauce

4.9
9 Ratings
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Tempeh can be challenging to cook with, but this recipe makes it so 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.

1HR

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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Meatballs
1 2/3 cups
Tempeh
cut into small cubes
3
Shallots , finely chopped
4 cloves
Minced  Garlic
6
Dried Shiitake Mushrooms , diced
soaked for 20 minutes in hot water
1 tsp
Ground Coriander
1/4 cup
Thai Red Curry Paste
1 tsp
or Granulated Sugar
1 Tbsp
to taste
2 Tbsp
Vegetable Oil
divided
Curry Sauce
1/3 cup
Thai Red Curry Paste
1 1/2 cups
Coconut Milk
1 1/2 Tbsp
For Garnish
to taste
Fresh Parsley , chopped
or Thai Basil or Cilantro
to taste
Coconut Milk
to drizzle
to taste
Red Chili Peppers
thinly sliced lengthwise
to taste
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Nutrition Per Serving
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CALORIES
508
FAT
34.0 g
PROTEIN
25.2 g
CARBS
31.5 g

Author's Notes

Pay attention to the spice level of the curry paste you use - or your curry could end up really spicy!

Directions

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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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Nutrition Per Serving
Calories
508
% Daily Value*
Fat
34.0 g
44%
Saturated Fat
24.6 g
123%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
31.5 g
11%
Fiber
8.9 g
32%
Sugars
14.1 g
--
Protein
25.2 g
50%
Sodium
2005.7 mg
87%
Vitamin D
0.1 µg
0%
Calcium
123.2 mg
9%
Iron
7.0 mg
39%
Potassium
676.9 mg
14%
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