Veggie Meatballs With Coconut Red Curry Sauce Recipes

VEGAN COCONUT RED CURRY

Vegan Coconut Red Curry image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

3 cups water
2 cups jasmine rice, well rinsed
1 tablespoon olive oil
1 red bell pepper, cut into 1/4-inch-thick strips
1 zucchini, halved lengthwise, cut into 1/4-inch-thick half moons
Half an eggplant, cut into 1/2-inch cubes
Half a yellow onion, cut into 1/4-inch-thick strips
Four 14.5-ounce cans crushed tomatoes
1 tablespoon garam masala (see Cook's Note)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons kosher salt
A pinch cayenne pepper, optional (see Cook's Note)
3 cloves garlic, minced
1/2-inch piece fresh ginger, crushed and minced
Two 13.5-ounce cans coconut milk
1/4 cup coconut oil (see Cook's Note)
2 scallions, cut into 1/4-inch-thick slices, for serving
Naan or pita, for serving

Steps:

For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.

THAI MEATBALLS IN A TOMATO COCONUT CURRY SAUCE

Thai Meatballs in a Tomato Coconut Curry Sauce image

These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. While not a true Thai curry, I love experimenting with Thai ingredients and reinventing dishes. Serve over jasmine rice or rice noodles.

Provided by France C

Categories Trusted Brands: Recipes and Tips Hunt's

Time 1h55m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ pounds lean ground pork
2 teaspoons fish sauce
1 ½ teaspoons minced garlic
1 ½ teaspoons minced fresh ginger root
¾ teaspoon lemon grass puree
3 tablespoons minced fresh cilantro
1 tablespoon peanut oil
2 tablespoons peanut oil, divided
½ cup minced onion
1 (28 ounce) can Hunt's® Diced Tomatoes
2 tablespoons red curry paste
¾ cup canned coconut milk
Salt to taste
1 tablespoon Fresh chopped cilantro

Steps:

Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
Garnish with cilantro if desired.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 8.8 g, Cholesterol 73.5 mg, Fat 29 g, Fiber 1.7 g, Protein 22.1 g, SaturatedFat 12.5 g, Sodium 716 mg, Sugar 5.4 g

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