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; 1 tablespoon fresh ginger, peeled and chopped; 2 garlic cloves, chopped; 1/2 teaspoon ground turmeric; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 5 macadamia nuts, chopped; 1 tablespoon peanut oil; 3/4 lb round steak, cut into thin strips; 1 (14 ounce) can coconut milk (I use the light kind); 1 tablespoon palm sugar or 1 tablespoon brown sugar; 5 Thai eggplants or 5 indian eggplants, quartered; 3 -4 kaffir lime leaves; 1 lime, juice of; 1 teaspoon salt; 3 cups cooked brown rice

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Recipe 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.

READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

shallots, chopped
2

habanero peppers, seeded and chopped
1

tablespoon fresh ginger, peeled and chopped
2

garlic cloves, chopped
¹⁄₂

teaspoon ground turmeric
1

teaspoon ground coriander
¹⁄₂

teaspoon ground cumin
5

macadamia nuts, chopped
1

tablespoon peanut oil
³⁄₄

lb round steak, cut into thin strips
1

(14 ounce) can coconut milk (I use the light kind)
1

tablespoon palm sugar or 1 tablespoon brown sugar
5

Thai eggplants or 5 indian eggplants, quartered
3 -4

kaffir lime leaves
1

lime, juice of
1

teaspoon salt
3

cups 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.

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