Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive 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 tasty. This will be really delicious.
Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I’ve loved my whole life. They are fine and they look wonderful.
Beef and grilled aubergine red curry topped with Bird eye chillis. Such a great dish, Creamy beef red curry with griddled aubergine, I love this on steamed tomatoes on the vine, garlic crushed, Basil, s&p, Paprika, Chili flakes, Evoo, Posh cheese for melting - your choice (Red Leicester is great). The Bird's Eye are generally red at maturity, but may also be yellow, purple or black.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Get 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)
- Make ready 1 Bell pepper
- Get 1 aubergine
- Make ready 400 ml coconut milk
- Get 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
- Take 30 ml milk
- Prepare Salt
- Get Pepper
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. I love making a good vegetable curry!
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.
Curries are easy to make, comforting, always made with lots of vegetables and everyone in our family loves curry! Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had. This red curry flank steak recipe represents a departure from my usual game plan regarding This time I actually had an idea. I love Thai food, and in particular red curry beef. So, inspired by this classic Thai recipe.
So that’s going to wrap it up with this special food beef and grilled aubergine red curry topped with bird eye chillis recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
