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    You are in: Home / Recipes / Indonesian Beef & Eggplant Curry Recipe
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    Indonesian Beef & Eggplant Curry

    Indonesian Beef & Eggplant Curry. Photo by rpgaymer

    1/1 Photo of Indonesian Beef & Eggplant Curry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    rpgaymer's Note:

    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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    Units: US | Metric


    1. 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. 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. 3
      Add the eggplant wedges and kaffir lime leaves, and cook gently for a further 10 minutes.
    4. 4
      Remove the lime leaves, then stir in the lime juice and salt. Serve over brown rice.

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    Nutritional Facts for Indonesian Beef & Eggplant Curry

    Serving Size: 1 (449 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 787.0
    Calories from Fat 287
    Total Fat 31.9 g
    Saturated Fat 20.8 g
    Cholesterol 62.0 mg
    Sodium 674.6 mg
    Total Carbohydrate 103.2 g
    Dietary Fiber 5.3 g
    Sugars 59.1 g
    Protein 23.9 g

    The following items or measurements are not included:

    kaffir lime leaves

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