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
Coconut Rice
- 1 cup Jasmine rice
- 1/3 cup Desiccated coconut
- 2 tablespoon Fried shallots (to serve)
Instructions
- 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.
Notes
- Alternatively use beef rump, sirloin or mince to make this curry.
- Other curry pastes can be used to substitute the yellow paste you will find them in most supermarkets.
- When serving your curry try adding garnishes like picked coriander, fried shallots, diced onion or toasted coconut.
The Ultimate Guide to Glazed Christmas Hams
Tuscan Beef Steaks With Char-Grilled Vegetables
Slow cooker Italian-style pork cutlets 
