Beef, Pineapple, and Pumpkin Curry Recipe - Church Street Butcher

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
• 1 cup Jasmine rice
• 1/3 cup Desiccated coconut
• 2 tablespoon Fried shallots to serve