Thai-Style Beef with Chillies & Snow Peas

Name: Thai-Style Beef with Chillies & Snow Peas
Cuisine: Thai
Ingredients: 3 tablespoons grated palm sugar (jaggery); 2 tablespoons fish sauce; 3 tablespoons vegetable oil; 3 tablespoons grated palm sugar (jaggery); 100 g (3½ oz) snow peas (mangetout), trimmed; 100 g (3½ oz) snow peas (mangetout), trimmed; 350 g (12 oz) beef fillet, thickly sliced across the grain; 2 cloves garlic, chopped; 1 tablespoon chopped galangal; 2 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped; 3 red shallots, chopped; juice of half a lime; 2 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped; 50 g (1¾ oz) fresh black fungi, torn; 1 tablespoon chopped coriander (cilantro) leaves; 1 teaspoon sea salt; 6 white peppercorns, roasted and crushed; ½ teaspoon coriander seeds, roasted and crushed; 6 coriander (cilantro) roots, scraped and chopped; 2 lemongrass stalks, tough outer leaves removed, chopped; 2 lemongrass stalks, tough outer leaves removed, chopped

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

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 a teaspoon of shrimp paste to the spice paste to really add to its depth of flavour.

Ingredients

350 g (12 oz) beef fillet, thickly sliced across the grain
100 g (3½

Asia
Thailand
Main course
Spicy
Gluten-free
South East Asia

Method

Pound the spice paste ingredients in a mortar with a pestle until you have a fine paste. Or process in a blender, adding a little water if necessary.

Heat a wok until just smoking. Add the vegetable oil and, when hot, stir-fry the beef in batches until well browned, then remo