Indonesian Beef & Eggplant Curry |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
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. 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 |
Directions:
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.
4. Remove the lime leaves, then stir in the lime juice and salt. Serve over brown rice.
|
|