Melt in your mouth beef with sweet soft eggplant, slow cooked in a rich spicy coconut gravy and thickened with coconut threads. This dish is incredibly aromatic and delicious. you can make this curry in advance, it's even better the next day.  I like to serve mine with rice, roti and a pilsner! 


Serves 4


75 grams threaded coconut
1 medium heat Anaheim red chilli
1 1/2 tablespoons ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon turmeric powder
1 1/2 onions, roughly chopped
20 grams garlic, roughly chopped
35 grams fresh ginger, roughly chopped
75ml water

750 grams rump steak or other stewing beef
1 large eggplant
2 tablespoons coconut oil
600ml coconut milk
2 kaffir lime leaves

2 lemongrass stalks, bruised
1 cinnamon quill
3 teaspoons palm sugar, grated
100ml water
Large handful of coriander leaves to garnish
Sliced chilli to garnish
Salt to taste


Place a heavy based fry pan on a medium heat and dry fry the coconut until golden. Place in the food processor and let cool. 

Add all remaining curry paste ingredients and blitz until you have a smoothish paste. 

Cut the beef into 2cm large chunks, place in a large, heavy based pan over medium heat with the coconut oil. Don't let your meat boil, cook in small batches if your pan isn't large enough. Once beef is just colouring, add the curry paste and fry for 1 minute. 

Add the coconut milk, kaffir lime leaves, lemongrass, cinnamon, palm sugar and water. Place the lid on and bring to the boil. 

Remove the lid, reduce the heat to low and cook for 2 hours. Stir occasionally to make sure it's not catching on the base. If it's starting to appear a little too dry add a little water. 

Turn your oven to 180°C and cut your eggplant into large cubes and place in a roasting dish. Drizzle with olive oil and toss. Cook in the oven for 15 minutes or until just beginning to golden. 

Add to curry and coat with the sauce, being careful not to break up the softened eggplant. 

Once the sauce has become thick and the beef is tender it is ready to serve. Garnish with sliced chilli and coriander and serve with rice and roti bread.