Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, beef and grilled aubergine red curry topped with bird eye chillis. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
In this video I will show you how to make beef and green bean red curry using my own homemade curry paste. 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. Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had.
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 enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Beef and grilled aubergine red curry topped with Bird eye chillis is something that I have loved my whole life.
To begin with this recipe, we must first 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 it.
The ingredients needed to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- Make ready 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)
- Make ready 1 Bell pepper
- Make ready 1 aubergine
- Get 400 ml coconut milk
- Prepare 1 Tbsp fish sauce
- Prepare 1 Tbsp sunflower oil
- Make ready 2 Tsp sugar
- Take 1 hand full Thai Basil/ Basil
- Take 1 bird eye chilli
- Prepare 30 ml milk
- Make ready Salt
- Take Pepper
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. The Bird's Eye are generally red at maturity, but may also be yellow, purple or black.
Steps 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.
They are very popular in cuisine from the areas mentioned above, and with heat almost similar Chili-Garlic Shrimp with Thai Lime Rice. Thai Chicken Wings with Chili-Peanut Sauce. How to Make Paul's Hot Chilli Sauce. by Sarah Wieczorek. INGREDIENTS: Prawns, Squids, Limes, Lime leaves, Lemon grass, Bird eye chili (optional), Salt, Chili paste. INGREDIENTS: Salted duck egg, Large prawns, Curry leaves, Birdeye chilies, Corn flour, Salt.
So that’s going to wrap this up with this special food beef and grilled aubergine red curry topped with bird eye chillis recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
