Bring water to a boil. Slice the coconut shoots into strips and boil until tender, then remove and set aside. Blanch the vegan meatballs, then drain and set aside.

Sauté the thick coconut milk with the vegan red curry paste until fragrant and the oil separates. Add the vegan meatballs and stir to combine. Add a little coconut milk, then season with palm sugar, salt, and vegan seasoning powder. Pour in the remaining coconut milk and bring to a boil, then add the boiled coconut shoots.

Taste and adjust the seasoning as desired. When it comes to a boil again, add the red chili pepper and Thai basil leaves.

Serve with rice or enjoy with rice noodles.