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360g beef blade2 tsp vegetable oil1 garlic clove, minced1 white onion, diced into large cubes1 tbsp coriander root, finely chopped2 kaffir lime leaves130g pumpkin, cubed1 small eggplant, cubed¼ of a whole pineapple, cubed400ml coconut cream3 tsp yellow curry paste1 cup coriander, loosely packed½ tsp pepper

Coconut Rice

1 cup jasmine rice1/3 cup desiccated coconut2 tbsp fried shallots, to serve


  1. 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.
  2. 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.
  3. Add the cubed pineapple and leave to gently simmer for 10 mins. Meanwhile cook the jasmine rice, follow the packet instruction.
  4. 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.


  • 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.