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!)
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 sauce, brown sugar and vinegar and mix well.
Pour in a generous tot of the whisky and set it alight to ‘flame’ the dish. Reduce the heat and stir in the basil leaves just before serving. Serve on a bed of steamed rice.
© 1994 Keith Floyd estate. All rights reserved.