Beef with Green Pepper,

1 tsp. black pepper, f. A.d.M.

Rinse the bell pepper, remove the stalks and partitions, quarter the bell pepper and cut into strips. Carefully rinse the green pepper, leave the pepper seeds on the stem. Cut stems into pieces about three centimeters long.

Heat oil in a frying pan or wok. Sauté curry paste over medium heat, add beef, green bell pepper strips, fish sauce, bell pepper, sugar and a small amount of water. Stir-fry everything over medium heat for about three minutes.

Tip. You can garnish the dish with two tablespoons of coconut cream (thick layer on top of the coconut milk). It softens the spicy curry taste.

Info: Fish sauce (naam plaah) is a narrow, salty and brownish sauce made from fish, crabs and salt. The fermented fish lay at least one year in barrels, the longer, the better and more expensive the sauce. It has a very intense fragrance and is used to flavor all Thai dishes. The fish sauce is also an important basis for other seasoning sauces, e.g. for chili sauce with coriander.

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