By Keith Floyd
This is a hot curry, with a marvellous mix of flavors in it, which work brilliantly together. Best to serve this with a sweet chutney, such as mango, and a little plain yogurt.
Put the shallots, ginger, garlic, and all the chiles into a food processor and whiz to a paste.
Heat a little vegetable oil in a skillet and cook this mixture for about 1 minute. Add the beef, peppercorns, lime leaves, and green beans, then cook for about 5 minutes.
Add the fish sauce, brown sugar, and vinegar and stir well for about 2 minutes.
Pour in the whisky and set