Good Idea to Cooking Perfect Beef and grilled aubergine red curry topped with Bird eye chillis

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To cook an extraordinary Beef and grilled aubergine red curry topped with Bird eye chillis, below are the materials required:

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

After preparing the materials, next you are good to prepare your 5-star Beef and grilled aubergine red curry topped with Bird eye chillis by following the guidances below:

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..

Served along side a chicken curry this makes a very good second dish. Cheap to cook, yet full of goodness. With this recipe you get to use your microwave. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. Eggplant and bell pepper slices are broiled then topped with prosciutto and served on a bed of spinach.

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

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