Rinse and dry the meat and cut into strips two fingers wide. Heat oil in a shallow casserole and gently fry meat in portions until lightly crisped.
2. Pour clear soup and 200 ml coconut milk and gently simmer the meat for about 50 minutes with the lid closed.
3. peel shallot and garlic and chop coarsely. Blend finely with sugar, curry paste, fish sauce and remaining coconut milk in a hand blender. Add to meat, stirring gently occasionally for another 15 minutes.
Clean and rinse the bell bell pepper, divide into strips. Rinse pepper stalks, remove 2 tbsp. grains. Mix peppers and peppercorns into meat, cook for 5 min. Season curry with salt, garnish with remaining pepper flakes.