Waitrose and Partners
Beef meatball massaman

Beef meatball massaman

A weeknight way with a Thai slow-cooked classic, bringing it within time and budget. 

5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook55 mins
  • Total time1 hr 5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp Essential Sunflower Oil
  • 2 Essential Onions, thinly sliced
  • 2 star anise (optional)
  • 190g jar Cooks’ Ingredients Massaman Paste
  • 400ml can Essential Coconut Milk
  • 60g Essential Roasted & Salted Peanuts, roughly chopped
  • 300g Essential British Beef Meatballs
  • 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


  1. 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.

  2. 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.

  3. 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. 


Typical values per serving when made using specific products in recipe


2,929kJ/ 705kcals



Saturated Fat












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