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The ingredients needed to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- Get 300-350 grams steak beef (any cut, aged beef is preferred, not stewing steak)
- Use 50 grams red curry paste (you need 75 grams, if using homemade red curry paste)
- Use 1 Bell pepper
- You need 1 aubergine
- You need 400 ml coconut milk
- Prepare 1 Tbsp fish sauce
- You need 1 Tbsp sunflower oil
- Prepare 2 Tsp sugar
- Use 1 hand full Thai Basil/ Basil
- Get 1 bird eye chilli
- Get 30 ml milk
- Prepare Salt
- Use Pepper
Steps to make Beef and grilled aubergine red curry topped with Bird eye chillis:
- 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.
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