Recipe of Super Quick Homemade Beef and grilled aubergine red curry topped with Bird eye chillis
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Speedy Beef and grilled aubergine red curry topped with Bird eye chillis. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Beef and grilled aubergine red curry topped with Bird eye chillis, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef and grilled aubergine red curry topped with Bird eye chillis delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few components. 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.
Such a great dish, Creamy beef red curry with griddled aubergine, I love this on steamed Jasmine rice. Hit the spot.
Ingredients and spices that need to be Take to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
- 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- 1 Bell pepper
- 1 aubergine
- 400 ml coconut milk
- 1 Tbsp fish sauce
- 1 Tbsp sunflower oil
- 2 Tsp sugar
- 1 hand full Thai Basil/ Basil
- 1 bird eye chilli
- 30 ml milk
- Salt
- Pepper
Steps to make 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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