How to Cook Beef and Eggplant Curry
Serves: 4
Preparation time: 15 mins
Cooking time: 25 mins
Ingredients needed to make Beef and Eggplant Curry:
- 5 Thai eggplants, stem chopped off and quartered
- ¾ lb round steak, sliced into thin strips
- 3 cups cooked brown rice, for serving
- 2 habanero peppers, seeded and chopped
- 2 garlic cloves, peeled and chopped
- 5 macadamia nuts, finely chopped
- 4 shallots, chopped
- 1 tbsp fresh root ginger, peeled and chopped
- 3-4 kaffir lime leaves
- Juice of a lime
- ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tbsp palm sugar
- 1 tbsp peanut oil
- 1 can (14 oz) coconut milk
- 1 tsp salt
Cooking instructions for Beef and Eggplant Curry:
- Dump the habanero peppers, shallots, garlic, ginger, nuts as well as ground spices into a mortar and pestle to grind them into a smooth paste.
- Drizzle oil in a wok and heat it over moderately high flame.
- Spoon in the prepared paste and stir fry for a minute or until it gives out spicy aroma.
- Throw in the beef strips and give them a nice stir until well coated with the fried paste.
- Sprinkle the sugar into it and pour in the coconut milk.
- Stir them all together once more and bring the mixture to a boil.
- Bring it down to a simmer and continue to cook, uncovered, at low heat for about 10 mins.
- Drop in the lime leaves, followed immediately by the eggplant pieces and stir them all together to coat well with the curry.
- Continue to simmer for another 10 minutes and throw away the lime leaves.
- Add a splash of lime juice, along with a dash of salt and stir them into the curry.
- Serve hot alongside cooked brown rice.
Image credit: Wikimedia Commons
