Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going 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 little bit tasty. This will be really delicious.
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Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Beef and grilled aubergine red curry topped with Bird eye chillis is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must 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 cook 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)
- Get 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- Take 1 Bell pepper
- Get 1 aubergine
- Prepare 400 ml coconut milk
- Make ready 1 Tbsp fish sauce
- Get 1 Tbsp sunflower oil
- Make ready 2 Tsp sugar
- Make ready 1 hand full Thai Basil/ Basil
- Get 1 bird eye chilli
- Take 30 ml milk
- Make ready Salt
- Get Pepper
In a separate bowl, combine the basil, thyme, oregano, paprika & red pepper flakes. Lay out slices of eggplant and peppers on a large cutting board. Heat the oil in a wok or large frying pan over high heat. Add the beef and stir-fry until almost cooked.
Steps 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.
Heat the oil in a wok or large frying pan over high heat. Add the beef and stir-fry until almost cooked. Add the eggplant and chilli and stir-fry for another minute. Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste. To make red curry paste, soak the chillies in water to soften.
So that’s going to wrap this up with this exceptional food beef and grilled aubergine red curry topped with bird eye chillis recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
