Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, beef and grilled aubergine red curry topped with bird eye chillis. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Beef and grilled aubergine red curry topped with Bird eye chillis is something that I have loved my entire life. They are fine and they look wonderful.
Bird's eye chili, bird eye chili, bird's chili or Thai chili is a chili pepper, a variety from the species Capsicum annuum, commonly found in Ethiopia and across Southeast Asia. It is used extensively in many Asian cuisines. I love making a good vegetable curry!
To get started with this recipe, we must first 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 it.
The ingredients needed to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- Make ready 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
- Take 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- Prepare 1 Bell pepper
- Take 1 aubergine
- Make ready 400 ml coconut milk
- Take 1 Tbsp fish sauce
- Make ready 1 Tbsp sunflower oil
- Take 2 Tsp sugar
- Get 1 hand full Thai Basil/ Basil
- Take 1 bird eye chilli
- Prepare 30 ml milk
- Get Salt
- Make ready Pepper
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. Red Thai curry paste, rich with dried red chiles, is great with beef, chicken, fish, or shrimp. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long.
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.
Serve over rice, topped with basil. The Bird's Eye are generally red at maturity, but may also be yellow, purple or black. They are very popular in cuisine from the areas mentioned above, and with heat almost similar to Spicy Thai Curry Chicken Soup. Chili-Garlic Shrimp with Thai Lime Rice. Thai Chicken Wings with Chili-Peanut Sauce.
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