Prep 15 mins
Cook 25 mins
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.
- 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
- 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.