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

Thai Chicken Wings with Chili-Peanut Sauce. Red Thai curry paste, rich with dried red chiles, is great with beef, chicken, fish, or shrimp. Serve over rice, topped with basil. 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 it.

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

1. It's 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. It's 1 of Bell pepper.
4. You need 1 of aubergine.
5. You need 400 ml of coconut milk.
6. It's 1 Tbsp of fish sauce.
7. Prepare 1 Tbsp of sunflower oil.
8. It's 2 Tsp of sugar.
9. You need 1 of hand full Thai Basil/ Basil.
10. You need 1 of bird eye chilli.
11. Prepare 30 ml of milk.
12. You need of Salt.
13. It's of Pepper.

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. To serve, spoon the aubergine onto the plate and top with the langoustine. Spoon over the red curry sauce and garnish with peas shoots, spring onions and coriander leaves.

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

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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