Indonesian (Javanese, Sundanese, Minang)

Indonesian Beef and Eggplant Curry

Name: Indonesian Beef and Eggplant Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 4 shallots; 2 habanero peppers; 1 tbsp fresh ginger; 2 garlic cloves; 0.5 tsp ground turmeric; 1 tsp ground coriander; 0.5 tsp ground cumin; 5 macadamia nuts; 1 tbsp peanut oil; 0.75 lb round steak; 1 can coconut milk (14 ounce); 1 tbsp palm sugar; 5 Thai eggplants; 3 kaffir lime leaves; 1 lime; 1 tsp salt; 3 cup cooked brown rice

Beef, aubergine and habanero peppers simmered on the stove and spiced with ginger and turmeric.

40 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

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. Remove the lime leaves, then stir in the lime juice and salt. Serve over brown rice.
10 min