Hey everyone, hope you’re having an amazing day today. Today, I will show you a way 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 will make it a bit tasty. 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.
Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I’ve loved my whole life.
To begin with this particular recipe, we have to 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:
- Get 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)
- Take 1 Bell pepper
- Prepare 1 aubergine
- Prepare 400 ml coconut milk
- Take 1 Tbsp fish sauce
- Prepare 1 Tbsp sunflower oil
- Take 2 Tsp sugar
- Take 1 hand full Thai Basil/ Basil
- Get 1 bird eye chilli
- Prepare 30 ml milk
- Prepare Salt
- Get Pepper
Meat with chili, cayenne powder and bay. Bird's eye chili, bird eye chili, bird's chili or Thai chili is a chili pepper, a variety from the species Capsicum annuum, commonly found in Ethiopia and across Southeast Asia. It is used extensively in many Asian cuisines. Yotam Ottolenghi's paneer-stuffed aubergine in red lentil and coconut sauce.
Steps 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 one spinach leaf on top of each slice of aubergine. Put a piece or two of paneer in the middle, then roll up the aubergine, from the thinner end at the top down to the thicker bottom end, so the paneer is encased. The Bird's Eye are generally red at maturity, but may also be yellow, purple or black. They are very popular in cuisine from the areas mentioned above, and with heat almost similar Chili-Garlic Shrimp with Thai Lime Rice. Thai Chicken Wings with Chili-Peanut Sauce.
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