Ingredients:

For the kroeung paste
  • 2 stalks lemongrass, thinly sliced
  • 5 garlic cloves, coarsely chopped
  • 1 large shallot, coarsely chopped
  • 1 1/2 tsp peeled and coarsely chopped galangal
  • 6 kaffir lime leaves, deveined
  • 1/2 tsp turmeric
  • 2 chopped and seeded chillies
  • 120 ml (1/2 cup) of water
For the stir-fry
  • 3 tbsp vegetable oil
  • 600g beef or chicken
  • 3 tbsp fish sauce
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 large onion, peeled and sliced into wedges
  • 1 red capsicum, sliced
  • 120 ml (1/2 cup) of roasted ground peanuts
Method:

For the paste
  1. Homogenise all the paste ingredients in a blender until smooth.
For the stir fry
  1. Transfer the paste to a bowl, add the meat and mix well.
  2. Heat the oil in large wok over medium heat.
  3. Add meat, stirring well until browned.
  4. Add fish sauce, sugar and salt and stir until the sauce is bubbling.
  5. Add the onion wedges and cook, stirring, until soft and translucent.
  6. Add the red capsicum and 6 tablespoons of roasted peanuts.
  7. Stir for another minute, then remove from heat.
  8. Sprinkle with remaining peanuts and serve with rice or vermicelli noodles, lettuce, fresh mint and bean shoots.