This is, in essence, a dry-fried curry. You’ll love the fresh flavours the paste brings to the dish, but be careful not to burn it. You could add
Pound the spice paste ingredients in a mortar with a pestle until you have a fine paste. Or process in a blender, adding
Heat a wok until just smoking. Add the vegetable oil and, when hot, stir-fry the beef in batches until well browned, then remove from the wok. Add the paste to the wok and stir-fry until fragrant, then add the palm sugar and fish sauce. Return the beef to the wok with the snow peas and black fungi and stir-fry for a minute or so to integrate the flavours. Stir through the coriander and season with the lime juice to serve.
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