Recipe: Appetizing Beef and grilled aubergine red curry topped with Bird eye chillis

Beef and grilled aubergine red curry topped with Bird eye chillis. 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.

In the case of Thai cuisine, green peppers are typically used in green curries, while hotter, mature red peppers are used. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top..on Yummly Yotam Ottolenghi's paneer-stuffed aubergine in red lentil and coconut sauce. 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.

Ingredients of Beef and grilled aubergine red curry topped with Bird eye chillis

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

Beef and grilled aubergine red curry topped with Bird eye chillis step by step

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..

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. Chili-Garlic Shrimp with Thai Lime Rice. Thai Chicken Wings with Chili-Peanut Sauce.