Name: Stir-fried Pork with Chilli and Cashews
Yield: Serves 4
Cuisine: Thailand
Ingredients: 2 tablespoons finely sliced shallots; 1 tablespoon coarsely chopped garlic; 2 teaspoons Thai red curry paste; 3 tablespoons groundnut (peanut) oil; 2 tablespoons lime juice; 2 dried red chillies; 2 teaspoons fish sauce or light soy sauce; 50 g (2 oz) roasted cashew nuts; 6 spring onions, finely sliced on the diagonal; 2 teaspoons Shaoxing rice wine or dry sherry; 450 g (1 lb) lean boneless pork; 1 tablespoon light soy sauce; 2 teaspoons cornflour; 1 teaspoon sesame oil; 1½ tablespoons oyster sauce; 1 teaspoon sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Pork is the preferred ‘red meat’ in Thailand and is prepared with respectful care for any occasion. The rich flavour of the cashews and the spice of the chillies go together well in this very satisfying recipe.

This quick and delicious dish is found throughout Thailand, on restaurant menus as well as on the dining table at home.

Ingredients

450 g (1 lb) lean boneless pork
1 tablespoon light soy sauce

Method

Cut the pork into thin slices 4 cm (1½ in) long. Put the slices into a bowl and add the soy sauce, rice wine, sesame oil and cornflour. Mix well and allow to marinate for 20 minutes.

Cut the chilli