Indonesian Beef & Eggplant Curry

Name: Indonesian Beef & Eggplant Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 shallots, chopped; 2 habanero peppers, seeded and chopped; 14.79 ml fresh ginger, peeled and chopped; 2 garlic cloves, chopped; 2.46 ml ground turmeric; 4.92 ml ground coriander; 2.46 ml ground cumin; 5 macadamia nuts, chopped; 14.79 ml peanut oil; 340.19 g round steak, cut into thin strips; 396.89 g can coconut milk (I use the light kind); 14.79 ml palm sugar or 14.79 ml brown sugar; 5 Thai eggplants or 5 indian eggplants, quartered; 3-4 kaffir lime leaves; 1 lime, juice of; 4.92 ml salt; 709.77 ml cooked brown rice

Submitted by rpgaymer

"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."

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photo by rpgaymer

Ready In:: 40mins
Ingredients:: 17
Serves:: 4

ingredients

4 shallots, chopped
2 habanero peppers, seeded and chopped
14.79 ml fresh ginger, peeled and chopped
2 garlic cloves, chopped
2.46 ml ground turmeric
4.92 ml ground coriander
2.46 ml ground cumin
5 macadamia nuts, chopped
14.79 ml peanut oil
340.19 g round steak, cut into thin strips
396.89 g can coconut milk (I use the light kind)
14.79 ml palm sugar or 14.79 ml brown sugar
5 Thai eggplants or 5 indian eggplants, quartered
3-4 kaffir lime leaves
1 lime, juice of
4.92 ml salt
709.77 ml cooked brown rice

directions

Using a mortar & pestle (or a food processor), grind the shallots, habanero peppers, ginger, garlic, turmeric, coriander, cumin and macadamia nuts into a paste.
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.
Add the eggplant wedges and kaffir lime leaves, and cook gently for a further 10 minutes.
Remove the lime leaves, then stir in the lime juice and salt. Serve over brown rice.