Beef and grilled aubergine red curry topped with Bird eye chillis
Beef and grilled aubergine red curry topped with Bird eye chillis

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, beef and grilled aubergine red curry topped with bird eye chillis. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I have loved my entire life.

To get started with this recipe, we must 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:
  1. Make ready 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
  2. Make ready 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
  3. Take 1 Bell pepper
  4. Make ready 1 aubergine
  5. Prepare 400 ml coconut milk
  6. Take 1 Tbsp fish sauce
  7. Take 1 Tbsp sunflower oil
  8. Prepare 2 Tsp sugar
  9. Prepare 1 hand full Thai Basil/ Basil
  10. Take 1 bird eye chilli
  11. Get 30 ml milk
  12. Prepare Salt
  13. Make ready Pepper

Add the eggplant and chilli and stir-fry for another minute. Add the garlic, ginger and chillies and stir-fry for a minute or so, then add the ground coriander and stir for another minute. Put in the chopped tomatoes and the tamarind juice, stir them around. Sautéed prawn with kaffir lime bird's eye chilli paste over smoky grilled aubergine.

Steps to make Beef and grilled aubergine red curry topped with Bird eye chillis:
  1. Marinate beef in the milk
  2. Chop bell pepper. Chop aubergine, rub lightly with oil, salt and pepper.
  3. Grill aubergines on griddle pan. Leave them aside.
  4. Heat up the oil in deep pan with medium-low heat. Add curry paste and move it around to cook until it smells nice.
  5. Add half coconut milk. Mix it with curry paste in the pan until it simmers. Then add beef in.
  6. Let them simmer in medium-low heat. So beef can be nice and soft. Close the lid, if you can.
  7. Add Bell perpper, fish sauce and sugar. Mix them. Let the curry simmer for a couple of minutes.
  8. Add aubergines and Coat them with curry sauce. Add chopped bird eye chillies and Thai Basil. Let them simmer for a minute. Taste!
  9. Add more salt or season it, if needed. Now it’s ready to be served.

Put in the chopped tomatoes and the tamarind juice, stir them around. Sautéed prawn with kaffir lime bird's eye chilli paste over smoky grilled aubergine. Thai green curry served with smoky grilled grass-fed sirloin steak, aubergine, beans, zucchini, spinach and roti bread. Traditional red curry with herbal duck breast, pineapple, grapes. Pound the chillies with salt in a mortar until homogeneous.

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