Thinly slice lemongrass stalks.

Coarsely chop garlic cloves.

Coarsely chop shallot.

Peel and coarsely chop galangal.

Devein kaffir lime leaves.

Chop and seed chilies.

Blend lemongrass, garlic, shallot, galangal, kaffir lime leaves, turmeric, chilies, and water in a blender until smooth to create the kroeung paste.

Transfer the kroeung paste to a bowl.

Add beef or chicken to the paste and mix well.

Heat vegetable oil in a large wok over medium heat.

Add the marinated meat to the wok, stirring well until browned.

Add fish sauce, sugar, and salt to the wok and stir until the sauce is bubbling.

Add the sliced onion wedges and cook, stirring, until soft and translucent.

Add the sliced red capsicum (bell pepper) and 6 tablespoons of ground roasted peanuts.

Stir for another minute, then remove from heat.

Sprinkle with remaining ground peanuts.

Serve immediately with rice vermicelli noodles, lettuce, fresh mint, and bean shoots.