Hello everybody, it is me again, Bethany, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, beef and grilled aubergine red curry topped with bird eye chillis. One of my favorites food recipes. This time, 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 recent trending foods in the world. It’s simple, it’s quick, 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 nice and they look wonderful.

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. 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.

To begin 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 can achieve it.

The ingredients needed to make Beef and grilled aubergine red curry topped with Bird eye chillis:

1. Get 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. Get 1 Bell pepper
4. Take 1 aubergine
5. Take 400 ml coconut milk
6. Make ready 1 Tbsp fish sauce
7. Take 1 Tbsp sunflower oil
8. Prepare 2 Tsp sugar
9. Prepare 1 hand full Thai Basil/ Basil
10. Get 1 bird eye chilli
11. Prepare 30 ml milk
12. Prepare Salt
13. Make ready Pepper

They are sometimes called Thai chillies but are Mexican in origin. Often used in Chinese and South East Asian cooking. 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.

Step by Step 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.

Thai Chicken Wings with Chili-Peanut Sauce. Grilled Cauliflower Grilled Tilapia Grilled Prawns Grilled Halloumi Grilled Asparagus Cauliflower Laotian curry noodle soup, MEE KHATHI, coconut curry, pork, fermented beans, egg and peanuts. Pork rinds and roasted bird eye chili dipping sauce, Laotian and Northern Thai simple meal with. Cambodian Chicken Red Curry, known as Somlar Kari Saek Mouan or sometimes Khmer Red Traditionally, Cambodian chicken red curry is served with French bread, but you can also serve it yellow onion. eggplant (also known as aubergine - I used the narrow Chinese eggplant instead of the. Salmon, lemongrass, mint, red onion, bird's-eye chilis, cilantro, coconut milk and homemade chili Grilled young green chili peppers and Japanese eggplant hand-pureed with grilled garlic and Jasmine rice, yellow curry spice, egg, diced ham, pineapple, and raisins.

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