Indonesian Beef & Eggplant Curry

• 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.

shallots, peppers, fresh ginger, garlic, ground turmeric, ground coriander, ground cumin, nuts, peanut oil, round steak, coconut milk, palm sugar, eggplants, lime, lime, salt, brown rice

Taken from www.food.com/recipe/indonesian-beef-eggplant-curry-489798 (may not work)