Beef, Pineapple And Pumpkin Curry
Ingredients
- 360 gram Beef blade
- 2 teaspoon Vegetable oil
- 1 clove Garlic minced
- 1 White onion diced into large cubes
- 1 tablespoon Coriander root finely chopped
- 2 Kaffir lime leaves
- 130 gram Pumpkin cubed
- 1 small Eggplant cubed
- ¼ Whole pineapple cubed
- 400 millilitre Coconut cream
- 3 teaspoon Yellow curry paste
- 1 cup Coriander loosely packed
- ½ teaspoon Pepper
- 1 cup Jasmine rice
- 1/3 cup Desiccated coconut
- 2 tablespoon Fried shallots to serve
Method
Slice the beef blade into strips and heat a pan with vegetable oil. Add the large onion, coriander root and garlic clove and cook for 1 min. Then add the beef and cook for a further 2-3 mins until golden brown.
Meanwhile cube the eggplant and pumpkin into small cubes and add to the pot. Cook for a further 2 mins, then add the curry paste, coconut milk and kaffir lime leaves.
Add the cubed pineapple and leave to gently simmer for 10 mins. Meanwhile cook the jasmine rice, follow the packet instruction.
In a separate pan heat the desiccated coconut in a pan until golden and toss through the estranged jasmine rice. Garnish with fried shallots before serving.
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