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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, beef and grilled aubergine red curry topped with bird eye chillis. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Beef and grilled aubergine red curry topped with Bird eye chillis is something that I’ve loved my whole life.

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. 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.

To begin with this 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 that.

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. Take 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
  3. Take 1 Bell pepper
  4. Prepare 1 aubergine
  5. Take 400 ml coconut milk
  6. Prepare 1 Tbsp fish sauce
  7. Prepare 1 Tbsp sunflower oil
  8. Take 2 Tsp sugar
  9. Make ready 1 hand full Thai Basil/ Basil
  10. Prepare 1 bird eye chilli
  11. Get 30 ml milk
  12. Prepare Salt
  13. Make ready Pepper

INGREDIENTS Chicken Beef Salmon Courgette Aubergine Apple Banana Chocolate. Try this curry with Toasted Coconut Green Beans, Cauliflower Rice or Broccoli Rice, or serve with a pile of watercress on top or add in lots of finely shredded cabbage towards the end of the cooking time. This red curry flank steak recipe represents a departure from my usual game plan regarding marinating meat for the grill. If you've never had this amazing dish, it's basically chunks of beef stew meat cooked slowly in a spicy, aromatic red curry sauce until fork tender.

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.

This obscure dish of Japanese curry topped with molten cheese is a speciality of the port city of Sweet miso-grilled aubergine. These small, tapered red or green chillies are extremely pungent and very, very hot! They are sometimes called Thai chillies but are Mexican in origin. Often used in Chinese and South East Asian cooking. Remove to a plate, add the remaining oil to the pan and fry the aubergine until browned.

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