Hey everyone, I hope you are having an incredible day today. Today, we’re going 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 am going to make it a bit unique. This will be really 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 popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Beef and grilled aubergine red curry topped with Bird eye chillis is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first 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 cook 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)
- Get 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- Make ready 1 Bell pepper
- Make ready 1 aubergine
- Make ready 400 ml coconut milk
- Take 1 Tbsp fish sauce
- Prepare 1 Tbsp sunflower oil
- Make ready 2 Tsp sugar
- Make ready 1 hand full Thai Basil/ Basil
- Get 1 bird eye chilli
- Prepare 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.
So that’s going to wrap it up for this special food beef and grilled aubergine red curry topped with bird eye chillis recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
