Recipe: Appetizing 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. «Птичий глаз», или «глаз птицы» (англ.

It is used extensively in many Asian cuisines. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. The Bird's Eye are generally red at maturity, but may also be yellow, purple or black. You can cook Beef and grilled aubergine red curry topped with Bird eye chillis using 13 ingredients and 9 steps. Here is how you cook that.

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. It's 50 grams of red curry paste (you need 75 grams, if using homemade red curry paste).
3. It's 1 of Bell pepper.
4. It's 1 of aubergine.
5. It's 400 ml of coconut milk.
6. Prepare 1 Tbsp of fish sauce.
7. Prepare 1 Tbsp of sunflower oil.
8. You need 2 Tsp of sugar.
9. You need 1 of hand full Thai Basil/ Basil.
10. You need 1 of bird eye chilli.
11. You need 30 ml of milk.
12. It's of Salt.
13. Prepare of Pepper.

They are very popular in cuisine from the areas mentioned above, and with heat almost similar to Spicy Thai Curry Chicken Soup. Chili-Garlic Shrimp with Thai Lime Rice. Thai Chicken Wings with Chili-Peanut Sauce. Try this vegetarian curry made with pulled aubergine.

Beef and grilled aubergine red curry topped with Bird eye chillis step by step

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..

Remove aubergines from the oven and scoop the flesh out of the skins, discard the skins and add the flesh to the curry, followed by the coconut cream and the chopped coriander. 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. Eggplant and bell pepper slices are broiled then topped with prosciutto and served on a bed of spinach.

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