Vegan Meatballs Curry
400 gram Vegan Mince
100 gram Courgette -sliced
5 gram Coriander
5 gram Basil leaf
200 ml Thai coconut milk
3 tablespoon Vegan Thai Red Curry paste
2 tablespoon Vegetable oil
1 tablespoon Breadcrumbs
1 teaspoon Soy sauce
1 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Garlic powder
1/4 teaspoon Ground white pepper
-Pre-heat the oven at 200 Celsius.
-Put the Chilled meat-free mince, salt, garlic powder, breadcrumbs and half teaspoon of sugar in the mixing bowl. Mix all the ingredients together by hands. Shape the mixture into your preferred size of meatballs.
-Bake the meatballs for 20 minutes.
-Gently fry the vegan Thai curry paste in the oil until infused. Usually, it will take about 4-5 minutes.
-Add the courgette and fry for a further 2 minutes. Then carefully pour 100 ml of the coconut milk and bring it to boil. Simmer for 5 minutes.
-In goes the rest of the coconut milk, sugar, soy sauce and bring it boil. Put the meatballs and basil leaves into the sauce and simmer for approx 2 minutes.
-Garnish with coriander and serve immediately with Thai jasmine rice.
-Make sure you get the vegan mince from chilled aisle which tends to have a meat-free mince that easily shapes.
-I use the homemade vegan Thai red curry paste which is fresh and easy to make.
-I love having this Vegan Meatballs Curry with Brown Thai Jasmine rice as it tended to have a slightly nutty taste and more texture which goes well with the velvety Thai coconut milk. Happy Cooking!