Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beef and grilled aubergine red curry topped with bird eye chillis. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Beef and grilled aubergine red curry topped with Bird eye chillis is something that I’ve loved my entire life.
To begin 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 that.
The ingredients needed to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- Take 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
- Prepare 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- Get 1 Bell pepper
- Get 1 aubergine
- Take 400 ml coconut milk
- Take 1 Tbsp fish sauce
- Prepare 1 Tbsp sunflower oil
- Make ready 2 Tsp sugar
- Prepare 1 hand full Thai Basil/ Basil
- Make ready 1 bird eye chilli
- Get 30 ml milk
- Prepare Salt
- Get Pepper
It can be made with different meats, seafood or tofu, in combination with (several types of) eggplant(s) and sometimes other vegetables.. A spicy salad of grilled beef, shallots and Thai celery or spearmint.. bird's eye chillies, garlic, lime juice, fish sauce, sugar and . Pound the chillies with salt in a mortar until homogeneous. Add the scallion and cilantro, and pound with the pestle to produce a rough paste.
Instructions 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.
Pound the chillies with salt in a mortar until homogeneous. Add the scallion and cilantro, and pound with the pestle to produce a rough paste. Transfer the paste and the aubergine into a food processor and pulse until it's mixed well. Ground beef stir fried with Thai basil, fresh bird eye chili, onion and garlic with fries egg. Fried with dried red chillies, capsicum and sweet onions.
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