准备

• 用中火加热10英寸直侧炒锅中的油。用盐和胡椒粉调味牛loin尖，然后分批将肉切成薄片，直到两侧呈褐色，每侧1至2分钟。转移到板上。
• 将热量降低至中等。将葱加入锅中，煮熟，直到柔软而浅褐色，2至4分钟。加入生姜并煮熟，搅拌，直到香，约1分钟。加入咖喱酱，煮约30秒钟。搅拌1/4杯肉汤，刮下锅中的所有碎片。加入1/3杯椰奶，搅拌直至咖喱糊完全混合。搅拌剩余的椰奶和汤。加入鱼露。
• Increase the heat to medium high. Return the beef to the pan (along with any juices), stir, and simmer until the meat is just cooked through, 8 to 12 min.
• 把锅加热。把肉和交易nsfer to a cutting board. Stir the sugar snap peas into the sauce and cover the pan. Let the meat rest for 1 min., then slice it thinly across the grain; return it to the pan along with the lime zest. If necessary, return the pan to medium heat until the peas are thawed and heated through.
• 将咖喱分成四个温暖的碗，撒上香菜，并与石灰楔子一起食用。

食用茉莉花大米。