Beef and grilled aubergine red curry topped with Bird eye chillis is the nomero uno that appears to most people’s mind when it comes to a delightul meal. Today, we are going to tell you procedures on cooking a appetizing Beef and grilled aubergine red curry topped with Bird eye chillis.
We hope you got insight from reading it, now let’s go back to beef and grilled aubergine red curry topped with bird eye chillis recipe. To cook beef and grilled aubergine red curry topped with bird eye chillis you need 13 ingredients and 9 steps. Here is how you cook it.
First of all, below are the ingridients that you should ready to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- Provide of steak beef (any cut, aged beef is preferred, not stewing steak).
- Provide of red curry paste (you need 75 grams, if using homemade red curry paste).
- Get of Bell pepper.
- You need of aubergine.
- Use of coconut milk.
- Prepare of fish sauce.
- Take of sunflower oil.
- Use of sugar.
- You need of hand full Thai Basil/ Basil.
- Prepare of bird eye chilli.
- You need of milk.
- Prepare of Salt.
- Use of Pepper.
After readying the ingridients, now we are set to make our delightful 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..
Served along side a chicken curry this makes a very good second dish. Cheap to cook, yet full of goodness. With this recipe you get to use your microwave. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. Eggplant and bell pepper slices are broiled then topped with prosciutto and served on a bed of spinach.
Recipe : Beef and grilled aubergine red curry topped with Bird eye chillis
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