Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, beef and grilled aubergine red curry topped with bird eye chillis. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Bird's eye chiles are small, thin, pointy peppers that are red when mature. They are green when unripe but can still be eaten, and are sometimes orange or purple depending on maturity. In the case of Thai cuisine, green peppers are typically used in green curries, while hotter, mature red peppers are used. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine.
Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Beef and grilled aubergine red curry topped with Bird eye chillis is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook beef and grilled aubergine red curry topped with bird eye chillis using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- Prepare 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
- Get 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- Prepare 1 Bell pepper
- Prepare 1 aubergine
- Take 400 ml coconut milk
- Prepare 1 Tbsp fish sauce
- Prepare 1 Tbsp sunflower oil
- Prepare 2 Tsp sugar
- Make ready 1 hand full Thai Basil/ Basil
- Make ready 1 bird eye chilli
- Prepare 30 ml milk
- Prepare Salt
- Take Pepper
Thai Chicken Wings with Chili-Peanut Sauce. Try this vegetarian curry made with pulled aubergine. Remove aubergines from the oven and scoop the flesh out of the skins, discard the skins and add the flesh to the curry, followed by the coconut cream and the chopped coriander. Perum koon or Kerala mushroom curry prepared with bird eye chili and curry leaves used as side dish for rice.
Instructions to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- Marinate beef in the milk
- Chop bell pepper. Chop aubergine, rub lightly with oil, salt and pepper.
- Grill aubergines on griddle pan. Leave them aside.
- Heat up the oil in deep pan with medium-low heat. Add curry paste and move it around to cook until it smells nice.
- Add half coconut milk. Mix it with curry paste in the pan until it simmers. Then add beef in.
- Let them simmer in medium-low heat. So beef can be nice and soft. Close the lid, if you can.
- Add Bell perpper, fish sauce and sugar. Mix them. Let the curry simmer for a couple of minutes.
- Add aubergines and Coat them with curry sauce. Add chopped bird eye chillies and Thai Basil. Let them simmer for a minute. Taste!
- Add more salt or season it, if needed. Now it’s ready to be served.
Remove aubergines from the oven and scoop the flesh out of the skins, discard the skins and add the flesh to the curry, followed by the coconut cream and the chopped coriander. Perum koon or Kerala mushroom curry prepared with bird eye chili and curry leaves used as side dish for rice. Dried red bird's eye chilies isolated on white background. Meat with chili, cayenne powder and bay. Original thai style grilled beef or chicken salad.
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