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Indonesian Beef & Eggplant Curry

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“This is a hot & sour curry that's made from scratch, although it's not difficult to make. Once you have your curry paste ready, the rest of the cooking process is a breeze. The kaffir lime leaves are key here, although they are difficult to find as not even every Asian grocery store carries them. Unfortunately, there isn't a decent substitute, but these flavorful leaves are very much worth the search.”

Ingredients Nutrition


  1. Using a mortar & pestle (or a food processor), grind the shallots, habanero peppers, ginger, garlic, turmeric, coriander, cumin and macadamia nuts into a paste.
  2. Heat the oil in a wok or heavy pan over medium-high heat, then stir in the curry paste and fry until fragrant, about 1 minute. Add the beef, stirring to coat well with the paste, then add the coconut milk and sugar. Bring the liquid to a boil, then reduce the heat and simmer uncovered for 10 minutes.
  3. Add the eggplant wedges and kaffir lime leaves, and cook gently for a further 10 minutes.
  4. Remove the lime leaves, then stir in the lime juice and salt. Serve over brown rice.

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