Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, beef and grilled aubergine red curry topped with bird eye chillis. It is one of my favorites food recipes. For mine, I am going to 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 well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I have loved my whole life.
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To begin with this recipe, we have to first prepare a few components. 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 that.
The ingredients needed to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- Take 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)
- Get 1 Bell pepper
- Make ready 1 aubergine
- Prepare 400 ml coconut milk
- Take 1 Tbsp fish sauce
- Take 1 Tbsp sunflower oil
- Get 2 Tsp sugar
- Take 1 hand full Thai Basil/ Basil
- Take 1 bird eye chilli
- Make ready 30 ml milk
- Make ready Salt
- Get 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.
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.
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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