Dynamite Drunken Beef

Name: Dynamite Drunken Beef
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1 red and 1 green chilli pepper, seeded and sliced lengthways; A few fresh green peppercorns; 2–3 Kaffir lime leaves, torn; 2 chilli peppers (preferably bird’s-eye), seeded and chopped; 2 shallots, chopped; 700 g (1½lb) lean beef, such as fillet, thinly sliced; 2 tablespoons groundnut oil; 2.5 cm (1 inch) piece of galangal, chopped; 2 cloves garlic; 100 g (4oz) green beans, cut into 2.5 cm (1 inch ) lengths; 1 tablespoon fish sauce; 1 teaspoon palm or demerara sugar; 2 teaspoons white distilled vinegar or rice vinegar; About 8 fresh holy basil leaves (ordinary sweet basil will do); Whisky, to flame

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

This is an awesomely hot creation of my chum Chom, which takes its name from the small, very hot chillies known as bird’s-eye or dynamite chillies. (Nothing to do with Captain Birdseye, by the way!)

Ingredients

2 cloves garlic
2.5 cm (1 inch) piece of galangal, chopped

Asia
Thailand
Main course
Spicy
Gluten-free
South East Asia

Method

Using a pestle and mortar or small blender, pound or mix together the garlic, galangal, shallots and chillies.

Heat the oil in a wok or frying pan and fry the pounded garlic mixture for a few minutes. Add the beef, peppercorns, chillies, lime leaves and green beans. Stir-fry over a high heat for about 5 minutes. The vegetables should still be crisp and bright-coloured. Pop in the fish s