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. Bird's eye chiles are small, thin, pointy peppers that are red when mature.

Beef and grilled aubergine red curry topped with Bird eye chillis Our aubergine recipes are ideal for vegetarian entertaining, whether baked, grilled or fried, they soak up lots of flavour. Aubergines are very versatile and are great cooked in many different ways - but its really important to cook them fully, you'll know as the flesh will be meltingly tender. Combine aubergine, watermelon, black rice and feta to make this quirky summer salad.

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, beef and grilled aubergine red curry topped with bird eye chillis. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most popular of recent trending meals in the world. It is simple, it's fast, it tastes yummy. It's appreciated by millions daily. 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.

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. Bird's eye chiles are small, thin, pointy peppers that are red when mature.

To begin with this recipe, we must first 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 that.

The ingredients needed to make Beef and grilled aubergine red curry topped with Bird eye chillis:

{Make ready 300-350 grams of steak beef (any cut, aged beef is preferred, not stewing steak).
{Take 50 grams of red curry paste (you need 75 grams, if using homemade red curry paste).
{Take 1 of Bell pepper.
{Prepare 1 of aubergine.
{Take 400 ml of coconut milk.
{Make ready 1 Tbsp of fish sauce.
{Prepare 1 Tbsp of sunflower oil.
{Make ready 2 Tsp of sugar.
{Prepare 1 of hand full Thai Basil/ Basil.
{Prepare 1 of bird eye chilli.
{Prepare 30 ml of milk.
{Prepare of Salt.
{Take of Pepper.

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. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries Seekh kebab: skewered and grilled meat.

Instructions 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..

Sev poori: crisp poori piled with potato and onions and. Salmon, lemongrass, mint, red onion, bird's-eye chilis, cilantro, coconut milk and homemade chili Grilled young green chili peppers and Japanese eggplant hand-pureed with grilled garlic and Jasmine rice, yellow curry spice, egg, diced ham, pineapple, and raisins. Bring back to a simmer and cook until the meat and aubergines are tender. Stir in the Thai basil just before serving. Finely slice the green chillies and use to garnish.

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