Most convenient method to Prepare Appealing 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 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.

I love making a good vegetable curry! Curries are easy to make, comforting, always made with lots of vegetables and everyone in our family loves curry! This red curry flank steak recipe represents a departure from my usual game plan regarding marinating meat for the grill. You can cook Beef and grilled aubergine red curry topped with Bird eye chillis using 13 ingredients and 9 steps. Here is how you Prepare that.

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

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

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. 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 to Spicy Thai Curry Chicken Soup. Chili-Garlic Shrimp with Thai Lime Rice.

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

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. 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. This obscure dish of Japanese curry topped with molten cheese is a speciality of the port city of Sweet miso-grilled aubergine.