Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, beef and grilled aubergine red curry topped with bird eye chillis. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I have loved my whole life. They’re fine and they look wonderful.
Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Curry was adopted and anglicised from the Tamil word kari (கறி) meaning 'sauce', which is usually understood to mean vegetables and/or meat cooked with spices. 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.
To begin with this recipe, we must first prepare a few components. 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.
The ingredients needed to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- Make ready 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
- Get 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- Prepare 1 Bell pepper
- Make ready 1 aubergine
- Get 400 ml coconut milk
- Get 1 Tbsp fish sauce
- Prepare 1 Tbsp sunflower oil
- Take 2 Tsp sugar
- Prepare 1 hand full Thai Basil/ Basil
- Take 1 bird eye chilli
- Take 30 ml milk
- Take Salt
- Make ready Pepper
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. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. Perum koon or Kerala mushroom curry prepared with bird eye chili and curry leaves used as side dish for rice.
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.
With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. Perum koon or Kerala mushroom curry prepared with bird eye chili and curry leaves used as side dish for rice. Dried red bird's eye chilies isolated on white background. Meat with chili, cayenne powder and bay. Eggplant and bell pepper slices are broiled then topped with prosciutto and served on a bed of spinach.
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