Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, beef and grilled aubergine red curry topped with bird eye chillis. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. 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.
Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- Take 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
- Take 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- Make ready 1 Bell pepper
- Prepare 1 aubergine
- Make ready 400 ml coconut milk
- Make ready 1 Tbsp fish sauce
- Make ready 1 Tbsp sunflower oil
- Take 2 Tsp sugar
- Take 1 hand full Thai Basil/ Basil
- Prepare 1 bird eye chilli
- Prepare 30 ml milk
- Make ready Salt
- Take 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. 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.
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.
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. The Bird's Eye are generally red at maturity, but may also be yellow, purple or black. They are very popular in cuisine from the areas mentioned above, and with heat almost similar to Spicy Thai Curry Chicken Soup.
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