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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, beef and grilled aubergine red curry topped with bird eye chillis. One of my favorites food recipes. This time, 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 well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Beef and grilled aubergine red curry topped with Bird eye chillis is something that I’ve loved my entire life.

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To get started with this 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 cook that.

The ingredients needed to make Beef and grilled aubergine red curry topped with Bird eye chillis:
  1. Take 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
  2. Prepare 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
  3. Make ready 1 Bell pepper
  4. Prepare 1 aubergine
  5. Make ready 400 ml coconut milk
  6. Get 1 Tbsp fish sauce
  7. Make ready 1 Tbsp sunflower oil
  8. Make ready 2 Tsp sugar
  9. Take 1 hand full Thai Basil/ Basil
  10. Take 1 bird eye chilli
  11. Take 30 ml milk
  12. Take Salt
  13. Prepare Pepper

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. The best thing about authentic Indian cuisine is the hot spices!

Instructions 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.

Traditional red curry with herbal duck breast, pineapple, grapes. The best thing about authentic Indian cuisine is the hot spices! At Chillies Authentic Indian Cuisine, every meal packs in a unique flavour, that is full of savoury spices. Our delicious Samosa and Onion Bhaji is great way to start of your meal. For a main, try some scrumptious Chicken Tikka Masala or Kerala Fish Curry.

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