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. ---------------------------------------------------------------------------
Nutrition
Ingredients
