Easiest Way to Prepare Quick 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, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special 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.

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.

Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most well liked of current trending foods in the world. It's enjoyed by millions daily. It is easy, it's fast, it tastes yummy. They're fine and they look fantastic. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I've loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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 it.

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. {Prepare 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. {Get 400 ml of coconut milk.
6. {Take 1 Tbsp of fish sauce.
7. {Make ready 1 Tbsp of sunflower oil.
8. {Make ready 2 Tsp of sugar.
9. {Get 1 of hand full Thai Basil/ Basil.
10. {Prepare 1 of bird eye chilli.
11. {Take 30 ml of milk.
12. {Make ready of Salt.
13. {Prepare 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.

Steps 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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