Ingredients
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2 stalks lemongrass, thinly sliced
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1 large shallot, coarsely chopped
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1 1/2 teaspoons galangal, peeled and coarsely chopped
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6 kaffir lime leaves, deveined
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1/2 teaspoon turmeric
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2 chilies, chopped and seeded
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1/2 cup water
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3 tablespoons vegetable oil
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600 g beef or 600 g chicken
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3 tablespoons fish sauce
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2 tablespoons sugar
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1/2 teaspoon salt
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1 red capsicum, sliced (bell pepper)
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5 garlic cloves, coarsely chopped
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1 large onion, peeled and sliced into wedges
Instructions
- Blend all the paste ingredients in a blender until smooth.
- Transfer the paste to a bowl, add the meat and mix well.
- Heat the oil in large wok over medium heat. Add meat, stirring well until browned.
- Add fish sauce, sugar and salt and stir until the sauce is bubbling.
- Add the onion wedges and cook, stirring, until soft and translucent.
- Add the red capsicum and 6 tablespoons of roasted peanuts. Stir for another minute, then remove from heat.
- Sprinkle with remaining peanuts and serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.