Ingredients

• 1 tablespoon coconut oil or vegetable oil
• 1 cup minced yellow onion
• 1 tablespoon grated fresh ginger
• 1 clove garlic, minced
• 2 tablespoons red curry paste
• One 13.5-ounce can coconut milk
• 2 tablespoons fish sauce
• About 32 frozen veggie meatballs, thawed
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves
• 2 tablespoons minced scallions

Browse by ingredient

Instructions

1. Heat the oil in a medium saucepan over medium heat. Add the onion and saute until translucent, 7 to 8 minutes. Stir in the ginger and garlic and cook 1 minute. Stir in the red curry paste, then add the coconut milk and fish sauce. Whisk to combine. Bring the mixture to a low boil, cover, reduce the heat and simmer for 10 minutes. Add the meatballs and simmer an additional 10 minutes.
2. Turn off the heat, stir in the lime juice and transfer to a serving bowl. Garnish with the cilantro and scallions.