Stir-fried Pork with Chilli and Cashews

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.


  • 450 g (1 lb) lean boneless pork
  • 1 tablespoon light soy sauce
  • 2 teaspoons Shaoxing rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 2 teaspoons cornflour
  • 2 dried red chillies
  • 3 tablespoons groundnut (peanut) oil
  • 2 teaspoons Thai red curry paste
  • 1 tablespoon coarsely chopped garlic
  • 2 tablespoons finely sliced shallots
  • 6 spring onions, finely sliced on the diagonal
  • 2 teaspoons fish sauce or light soy sauce
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • tablespoons oyster sauce
  • 50 g (2 oz) roasted cashew nuts


Cut the pork into thin slices 4 cm ( 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 chillies in half lengthways.

Heat a wok or large frying pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the pork and stir-fry for about 2 minutes. Remove the meat and drain it in a stainless-steel colander set inside a bowl, leaving about 1 tablespoon of oil in the wok. Reheat the wok and add the chillies and curry paste and stir-fry for 30 seconds. Then add the garlic and shallots and stir-fry for 1 minute. Add the spring onions, fish sauce, lime juice, sugar and oyster sauce and stir-fry for 2 minutes. Finally add the cashew nuts and the drained pork, and stir-fry for 1 minute. Serve at once on a warm platter.