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 onions, thinly sliced; 2 star anise (optional); 190 g jar Cooks’ Ingredients Massaman Paste; 400 ml can reduced fat coconut milk; 60 g Essential Roasted & Salted Peanuts, roughly chopped; 300 g pack 12 British beef meatballs; 350 g baby potatoes, halved or quartered depending on size; 350 g 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. Add a bowl of sticky rice or some flaky flatbreads and you’re good to go. Discover more ideas for Thai recipes to unlock fragrant aromatics and spice.

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

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2 tbsp Essential Sunflower Oil
2 onions, thinly sliced
2 star anise (optional)
190g jar Cooks’ Ingredients Massaman Paste
400ml can reduced fat coconut milk
60g Essential Roasted & Salted Peanuts, roughly chopped
300g pack 12 British beef meatballs
350g baby potatoes, halved or quartered depending on size
350g carrots, peeled and cut into thick rounds
500g frozen Essential Whole Leaf Spinach
2 tbsp Cooks’ Ingredients Nam Pla Fish Sauce, to taste

Heat the oil in a large heavy-based saucepan. Tip in the onion and star anise, if using, then fry for 10 minutes, or until the onion softens and begins to colour. Stir in the massaman paste and fry for 2 minutes.
Pour the coconut milk into the pan, then add half the peanuts and the meatballs, potatoes and carrots. Half-fill the coconut milk can with water and add enough to cover the veggies. Bring to a simmer, then partially cover and bubble gently for 35-40 minutes, or until the vegetables are tender and the meatballs are cooked through, with no pink meat and the juices run clear.
Defrost the spinach in the microwave according to pack instructions (or put into a bowl and pour over just-boiled water), then tip into a colander and squeeze out excess moisture. Stir the spinach into the curry, allow to heat through until piping hot, then add the fish sauce. Serve with the remaining peanuts scattered over. This is excellent with Thai sticky rice, if you like.