Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 666.49 Kcal (2790 kJ) | ||
| Calories from fat | 326.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.27g | 56% | |
|---|---|---|---|
| Cholesterol | 46.77mg | 16% | |
| Sodium | 657.87mg | 27% | |
| Potassium | 917.93mg | 20% | |
| Total Carbs | 64.03g | 21% | |
| Sugars | 14.15g | 57% | |
| Dietary Fiber | 10.22g | 41% | |
| Protein | 30.61g | 61% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 4.9mg | 27% | |
| Calcium | 107.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 161.4 Kcal (676 kJ) | ||
| Calories from fat | 79.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 56% | |
|---|---|---|---|
| Cholesterol | 11.33mg | 16% | |
| Sodium | 159.31mg | 27% | |
| Potassium | 222.29mg | 20% | |
| Total Carbs | 15.51g | 21% | |
| Sugars | 3.43g | 57% | |
| Dietary Fiber | 2.47g | 41% | |
| Protein | 7.41g | 61% | |
| Vitamin C | 3.8mg | 26% | |
| Iron | 1.2mg | 27% | |
| Calcium | 26.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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