Indonesian Beef & Eggplant Curry - cooking recipe

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

Preparation

Using a mortar & pestle (or a food processor), grind the shallots, habanero peppers, ginger, garlic, turmeric, coriander, cumin and macadamia nuts into a paste.
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.
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.