Beef and grilled aubergine red curry topped with Bird eye chillis. Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had. Bird's eye chiles are small, thin, pointy peppers that are red when mature. They are green when unripe but can still be eaten, and are sometimes orange or purple depending on maturity.

Order at Chilis Bangladesh near you with foodpanda ✔ Delivery to your home or office ✔ Safe & easy payment options. Spicy semi dry beef curry in onion and curry leaf mixture. Crunchy noodles topped with gravy garnished with poached egg. You can have Beef and grilled aubergine red curry topped with Bird eye chillis using 13 ingredients and 9 steps. Here is how you achieve that.

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).
You need 50 grams of red curry paste (you need 75 grams, if using homemade red curry paste).
You need 1 of Bell pepper.
Prepare 1 of aubergine.
Prepare 400 ml of coconut milk.
It's 1 Tbsp of fish sauce.
It's 1 Tbsp of sunflower oil.
Prepare 2 Tsp of sugar.
You need 1 of hand full Thai Basil/ Basil.
You need 1 of bird eye chilli.
Prepare 30 ml of milk.
Prepare of Salt.
It's of Pepper.

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. 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.

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..

Chili-Garlic Shrimp with Thai Lime Rice. Thai Chicken Wings with Chili-Peanut Sauce. Salmon, lemongrass, mint, red onion, bird's-eye chilis, cilantro, coconut milk and homemade chili Grilled young green chili peppers and Japanese eggplant hand-pureed with grilled garlic and Minced pork chili dip made of curry and ripe tomatoes. Served with a set of crispy pork rinds, fried. A wide variety of bird eye chili options are available to you, such as processing type, style, and certification.