Here's how Beef and grilled aubergine red curry topped with Bird eye chillis might help you in weight reduction
Weight management needs fixed efforts. In case you are somebody trying to shed some additional kilos then it is advisable always be in your toes. Watching your calorie intake and likewise sticking to a balanced weight-reduction plan is the secret to an efficient weight reduction routine. It becomes really hectic to strike that right balance between style and well being and due to this fact, we have to discover an in-between resolution where taste meets health.
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Beef and grilled aubergine red curry topped with Bird eye chillis
Beef and grilled aubergine red curry topped with Bird eye chillis

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We hope you got benefit from reading it, now let’s go back to beef and grilled aubergine red curry topped with bird eye chillis recipe. To make beef and grilled aubergine red curry topped with bird eye chillis you need 13 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Beef and grilled aubergine red curry topped with Bird eye chillis:
  1. Take steak beef (any cut, aged beef is preferred, not stewing steak)
  2. Prepare red curry paste (you need 75 grams, if using homemade red curry paste)
  3. Prepare Bell pepper
  4. Provide aubergine
  5. You need coconut milk
  6. Use fish sauce
  7. Prepare sunflower oil
  8. You need sugar
  9. Use hand full Thai Basil/ Basil
  10. Get bird eye chilli
  11. You need milk
  12. Get Salt
  13. Use Pepper
Steps to make Beef and grilled aubergine red curry topped with Bird eye chillis:
  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.

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