Beef and grilled aubergine red curry topped with Bird eye chillis. Bird's eye chili, bird eye chili, bird's chili or Thai chili is a chili pepper, a variety from the species Capsicum annuum, commonly found in Ethiopia and across Southeast Asia. It is used extensively in many Asian cuisines. Bird's eye chiles are small, thin, pointy peppers that are red when mature.
This red curry flank steak recipe represents a departure from my usual game plan regarding marinating meat for the grill. If you've never had this amazing dish, it's basically chunks of beef stew meat cooked slowly in a spicy, aromatic red curry sauce until fork tender. This obscure dish of Japanese curry topped with molten cheese is a speciality of the port city of Sweet miso-grilled aubergine. 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 it.
Ingredients of Beef and grilled aubergine red curry topped with Bird eye chillis
- It’s 300-350 grams of steak beef (any cut, aged beef is preferred, not stewing steak).
- It’s 50 grams of red curry paste (you need 75 grams, if using homemade red curry paste).
- It’s 1 of Bell pepper.
- You need 1 of aubergine.
- You need 400 ml of coconut milk.
- It’s 1 Tbsp of fish sauce.
- You need 1 Tbsp of sunflower oil.
- You need 2 Tsp of sugar.
- Prepare 1 of hand full Thai Basil/ Basil.
- You need 1 of bird eye chilli.
- You need 30 ml of milk.
- You need of Salt.
- It’s of Pepper.
Aubergine has a deliciously creamy texture when cooked properly. Learn how to prepare it and cook it in the oven or under the grill, and see our top aubergine recipes including moussaka, ratatouille and caponata. These small, tapered red or green chillies are extremely pungent and very, very hot! They are sometimes called Thai chillies but are Mexican in origin.
Beef and grilled aubergine red curry topped with Bird eye chillis instructions
- 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..
Often used in Chinese and South East Asian cooking. 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. Chili-Garlic Shrimp with Thai Lime Rice. Thai Chicken Wings with Chili-Peanut Sauce.