Step 1

Heat the oil in large saucepan over medium-high heat. Cook the beef for 5 mins or until browned all over. Add the curry paste and onion. Cook, stirring, for 2 mins or until fragrant. Add the stock and 3/4 cup (185ml) water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 1/2 hours or until beef is tender.

Step 2

Add the sweet potato and eggplant to the pan. Cook, covered, for a further 15 mins or until sweet potato is almost tender. Stir in the cream.

Step 3

Divide the rice and curry among serving bowls. Sprinkle with cashews and coriander. Serve with pappadums.