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–+ servings

Thai Curry Vegan Meatballs and Green Beans

My version of Thai green curry: Plenty of cilantro, green chili pepper, oat milk, green beans, vegan chicken meatballs, and shatta peppers for added color and mild spiciness. Serve with white rice, lick your fingers, and run with your plate to the kitchen for extra.
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Servings: 4
Ingredients Method

Ingredients
 
 

Meatballs
  • 500 gram Vegan Minced chicken or meat, such as beyond
  • salt and pepper by taste
  • 2 cloves minced garlic
Sauce and Green Beans
  • 250 gram Fresh or frozen green beans
  • 3 Tablespoon oil
  • 3 Sliced shallots or half a chopped onion
  • ½ Half green chili pepper cleaned of seeds and finely chopped
  • 3 cloves Peeled and thinly sliced garlic cloves
  • 2-3 cm (1-inch) ginger, peeled and grated
  • 1 stem Fresh lemongrass or one tablespoon of dried lemongrass optional, by taste
  • 500 ml oat milk coconut milk/cream
  • ½ cup cilantro leaves, chopped and compressed
  • ½ teaspoon sugar
  • salt and pepper by taste
  • 1-2 teaspoon fresh lemon juice optional, by taste

Method
 

  1. Put vegan minced meat or chicken/chicken in a bowl, add minced garlic, salt, and pepper, and mix well.
  2. If using frozen green beans, put them in a bowl and cover them with boiling water. Drain the beans before adding them to the sauce.
  3. Heat oil in a large pan or wok.
  4. Add onion, garlic, ginger, and lemongrass and fry while stirring until fragrant; add green chili pepper and mix.
  5. Add milk, cilantro, sugar, salt, and black pepper and mix. Add lemon juice by taste and mix. Taste and adjust seasoning if necessary. Add green beans, bring to a boil, and lower the heat.
  6. Using wet or greased palms, form the chicken or meat mixture into balls with a diameter of about 4 cm (1.5-Inch) and add to the sauce; pour the sauce over the balls with a spoon, add Shata pepper, and cook for 15 minutes uncovered, occasionally shaking the pan forwards, backward and sideways.
  7. Serve with white rice

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