To make the green curry paste, roast the
shrimp paste over low flame using tongs or aluminum foil.
Set aside. Grind the peppercorns, lime
peel, coriander roots, lemongrass and galangal root in a blender or
spice grinder until fine.
Add the garlic, shallots, chilies and
roasted shrimp paste, and grind further to make a smooth paste. This
makes about 375 g of paste. The paste can be stored in the fridge for 1
month or in the freezer for up to about 3 months.
Rub the salt and pepper onto the beef.
Grill on a charcoal or pan grill over medium heat for 5 to 10 minutes
until browned on the outside but still pink and moist inside. Set aside.
When cool, cut the beef into slices and
arrange on a serving platter.
Combine the coconut milk, palm sugar and
green curry paste in a wok or saucepan and simmer over low heat,
stirring constantly until the sauce is thickened.
Add the fish sauce and mix well before
removing from heat.
Pour the curry sauce over the beef slices
and serve with steamed rice.