Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare 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 little bit unique. This is gonna smell and look delicious.
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. «Птичий глаз», или «глаз птицы» (англ. Bird's eye chili, Bird eye chili, Bird's chili), или Тайский перец (Thai pepper) — сорт перца чили вида Перец стручковый (Capsicum annuum).
Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Prepare 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
- Prepare 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- Get 1 Bell pepper
- Prepare 1 aubergine
- Make ready 400 ml coconut milk
- Get 1 Tbsp fish sauce
- Prepare 1 Tbsp sunflower oil
- Take 2 Tsp sugar
- Take 1 hand full Thai Basil/ Basil
- Prepare 1 bird eye chilli
- Take 30 ml milk
- Get Salt
- Take Pepper
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. Try this vegetarian curry made with pulled aubergine.
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.
Thai Chicken Wings with Chili-Peanut Sauce. Try this vegetarian curry made with pulled aubergine. Remove aubergines from the oven and scoop the flesh out of the skins, discard the skins and add the flesh to the curry, followed by the coconut cream and the chopped coriander. Yotam Ottolenghi's paneer-stuffed aubergine in red lentil and coconut sauce. Put one spinach leaf on top of each slice of aubergine.
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