Easiest Way to Make Homemade Beef and grilled aubergine red curry topped with Bird eye chillis

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, beef and grilled aubergine red curry topped with bird eye chillis. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beef and grilled aubergine red curry topped with Bird eye chillis is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Beef and grilled aubergine red curry topped with Bird eye chillis is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. 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:

1. Get 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
2. Prepare 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
3. Take 1 Bell pepper
4. Prepare 1 aubergine
5. Take 400 ml coconut milk
6. Get 1 Tbsp fish sauce
7. Take 1 Tbsp sunflower oil
8. Prepare 2 Tsp sugar
9. Get 1 hand full Thai Basil/ Basil
10. Take 1 bird eye chilli
11. Get 30 ml milk
12. Get Salt
13. Prepare Pepper

Steps to make Beef and grilled aubergine red curry topped with Bird eye chillis:

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.

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