Step-by-Step Guide to Make Award-winning Beef and grilled aubergine red curry topped with Bird eye chillis

Beef and grilled aubergine red curry topped with Bird eye chillis. 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. Our aubergine recipes are ideal for vegetarian entertaining, whether baked, grilled or fried, they soak up lots of flavour.

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.

Hello everybody, it is me again, Dan, welcome to our recipe site. 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. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It's simple, it's fast, it tastes delicious. They're nice and they look wonderful. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I've loved my whole life.

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. Our aubergine recipes are ideal for vegetarian entertaining, whether baked, grilled or fried, they soak up lots of flavour.

To begin with this recipe, we must 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 cook that.

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

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

Combine aubergine, watermelon, black rice and feta to make this quirky summer salad. It's topped with shards of sesame brittle for added drama and texture. Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix.

Instructions 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. Perum koon or Kerala mushroom curry prepared with bird eye chili and curry leaves used as side dish for rice. Dried red bird's eye chilies isolated on white background.

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