A weeknight way with a Thai slow-cooked classic, bringing it within time and budget.
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Heat the oil in a large heavy-based saucepan. Tip the onion and star anise, if using, into the pan, and fry for 10 minutes, or until the onion softens and begins to colour. Stir in the massaman paste and fry off for 2 minutes.
Pour the coconut milk into the pan and add ½ the peanuts, the meatballs, potatoes and carrots. Half-fill the can with water and add just enough to cover the vegetables. Bring to a simmer, partially cover and bubble gently for 35-40 minutes, or until the vegetables are tender and the meatballs are cooked through, there is no pink meat and the juices run clear.
Put the spinach into a heatproof bowl and microwave for 4 minutes 30 seconds-5 minutes to defrost (or pour over just-boiled water), then tip it into a colander and squeeze out excess moisture. Stir the spinach into the curry, allow it to heat through until piping hot, then add the fish sauce to taste. Serve with cooked rice and the remaining peanuts scattered over.
Once opened, the flavour of peanuts start to deteriorate. To keep the remaining pack in top condition, freeze for up to 3 months.
Typical values per serving when made using specific products in recipe
Energy | 2,929kJ/ 705kcals |
|---|---|
Fat | 48g |
Saturated Fat | 23g |
Carbohydrates | 40g |
Sugars | 21g |
Fibre | 12g |
Protein | 23g |
Salt | 2.2g |
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