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

Hello everybody, it is Jim, welcome to my 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. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I have loved my entire life. They are fine and they look fantastic.

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. Bird's eye chiles are small, thin, pointy peppers that are red when mature.

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

This red curry flank steak recipe represents a departure from my usual game plan regarding marinating meat for the grill. If you've never had this amazing dish, it's basically chunks of beef stew meat cooked slowly in a spicy, aromatic red curry sauce until fork tender. 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. This obscure dish of Japanese curry topped with molten cheese is a speciality of the port city of Sweet miso-grilled aubergine.

Steps 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.

These small, tapered red or green chillies are extremely pungent and very, very hot! They are sometimes called Thai chillies but are Mexican in origin. Often used in Chinese and South East Asian cooking. 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. 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.

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