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We hope you got insight from reading it, now let’s go back to beef and grilled aubergine red curry topped with bird eye chillis recipe. You can cook beef and grilled aubergine red curry topped with bird eye chillis using 13 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Beef and grilled aubergine red curry topped with Bird eye chillis:
- Provide 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)
- Provide 1 Bell pepper
- You need 1 aubergine
- Get 400 ml coconut milk
- Take 1 Tbsp fish sauce
- Prepare 1 Tbsp sunflower oil
- You need 2 Tsp sugar
- Provide 1 hand full Thai Basil/ Basil
- Prepare 1 bird eye chilli
- Provide 30 ml milk
- Get Salt
- Take Pepper
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.
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