Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, beef and grilled aubergine red curry topped with bird eye chillis. One of my favorites. This time, I’m gonna 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’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I have loved my whole life. They’re fine and they look wonderful.
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To get started with this particular recipe, we must 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 cook 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)
- Make ready 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- Take 1 Bell pepper
- Make ready 1 aubergine
- Make ready 400 ml coconut milk
- Make ready 1 Tbsp fish sauce
- Make ready 1 Tbsp sunflower oil
- Take 2 Tsp sugar
- Get 1 hand full Thai Basil/ Basil
- Prepare 1 bird eye chilli
- Take 30 ml milk
- Prepare Salt
- Make ready 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!
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.
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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