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Before you jump to Beef and grilled aubergine red curry topped with Bird eye chillis recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Fantastic Product And Can In Addition Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to beef and grilled aubergine red curry topped with bird eye chillis recipe. To make beef and grilled aubergine red curry topped with bird eye chillis you only need 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Beef and grilled aubergine red curry topped with Bird eye chillis:
- Get 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
- You need 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- Take 1 Bell pepper
- Take 1 aubergine
- Use 400 ml coconut milk
- Get 1 Tbsp fish sauce
- You need 1 Tbsp sunflower oil
- Use 2 Tsp sugar
- Get 1 hand full Thai Basil/ Basil
- You need 1 bird eye chilli
- Get 30 ml milk
- Provide Salt
- Get Pepper
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.
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