Beef meatball massaman

Name: Beef meatball massaman
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 tbsp Essential Sunflower Oil; 2 Essential Onions, thinly sliced; 2 star anise (optional); 190 g jar Cooks’ Ingredients Massaman Paste; 400 ml can Essential Coconut Milk; 60 g Essential Roasted & Salted Peanuts, roughly chopped; 300 g Essential British Beef Meatballs; 350 g Essential Charlotte Potatoes, halved or quartered depending on size; 350 g Essential Carrots, peeled and cut into thick rounds; 500 g frozen Essential Whole Leaf Spinach; 2 tbsp Cooks’ Ingredients Nam Pla Fish Sauce, to taste

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

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Serves4
CourseMain meal
Prepare10 mins
Cook55 mins
Total time1 hr 5 mins

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Ingredients

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

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.