Indonesian Beef & Eggplant Curry Recipe

Name: Indonesian Beef & Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

939

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 shallots, chopped, 2 habanero peppers, seeded and chopped, 1 tablespoon fresh ginger, peeled and chopped, 2 garlic cloves, chopped, and more.

Yes, Indonesian Beef & Eggplant Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indonesian Beef & Eggplant Curry

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