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350g Essential Charlotte Potatoes, halved or quartered depending on size
350g Essential Carrots, peeled and cut into thick rounds
500g frozen Essential Whole Leaf Spinach
2 tbsp Cooks’ Ingredients Nam Pla Fish Sauce, to taste
Method
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.
Cook’s tip
Once opened, the flavour of peanuts start to deteriorate. To keep the remaining pack in top condition, freeze for up to 3 months.
Nutritional
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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