Ingredients:
2 tablespoons oil
375 g (12 oz.) pork fillet, thinly sliced
2 small red chillies, seeded and finely chopped
6 spring onions, chopped
1 tablespoon mild curry paste
2tablespoons fish sauce
1-2 tablespoons lime juice
2 teaspoons crushed palm sugar
2 teaspoons cornflour
1/2 -1 teaspoon seasoning sauce
1/3 cup (50g/13/4 oz.) roasted unsalted cashews
shredded lime rind, to garnish

Method:
Heat the wok until very hot, add the oil and swirl it around to coat the side.

Stir-fry the pork slices, chili and spring onion in batches over high heat for 2 minutes, or until the pork just changes colour. Stir in the curry paste and stir-fry for 1 minute. Remove from the wok and set aside.

Combine the fish sauce, lime juice, sugar and cornflour with 1/2 cup (125ml/4 fl oz.) water.

Pour into the wok and stir for 1 minute, or until heated through and slightly thickened. Return die meat to the wok and toss until heated through.

Stir in the seasoning sauce, to taste, and cashews. Top with the lime rind.

Citrus Chili Pork with Cashew Nuts Recipe