Easiest Way to Prepare Tasty 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.

Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. 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. 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.

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

1. It's 300-350 grams of steak beef (any cut, aged beef is preferred, not stewing steak).
2. You need 50 grams of red curry paste (you need 75 grams, if using homemade red curry paste).
3. You need 1 of Bell pepper.
4. You need 1 of aubergine.
5. Prepare 400 ml of coconut milk.
6. Prepare 1 Tbsp of fish sauce.
7. Prepare 1 Tbsp of sunflower oil.
8. It's 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. You need of Salt.
13. It's of Pepper.

With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. A wide variety of bird eye chili options are available to you, such as processing type, style, and certification. The top countries of suppliers are Austria, China, and Vietnam, from which the percentage of bird..on Yummly Eggplant and bell pepper slices are broiled then topped with prosciutto and served on a bed of spinach.

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..

A deliciously healthy and alternative salad - a great way to get your vegetables! Reviews for: Photos of Grilled Aubergines with Prosciutto. Yotam Ottolenghi's paneer-stuffed aubergine in red lentil and coconut sauce. Put one spinach leaf on top of each slice of aubergine. Put a piece or two of paneer in the middle, then roll up the aubergine, from the thinner end at the top down to the thicker bottom end, so the paneer is encased.