Stir-fried chilli pork with cashews (Moo phad mamuang mimaparn) from Charmaine Solomon's Thai Cookbook: A Complete Guide to the World's Most Exciting Cuisine by Charmaine Solomon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemon zest for lemongrass, and the book's "Tom yum paste" recipe for the "Red curry paste" specified in this recipe.

  • okcook on February 02, 2015

    This is one of my favourite recipes in the book. Just delicious! Lots of texture with the nuts. I usually use commercial red curry paste. I know, should make my own but we don't get the ingredients here BUT if you can get the ingredients, make it. I have made it when I lived elsewhere and well worth the effort. It could be vacuum sealed in small bags to be kept in the freezer. Or just eat this recipe a couple of times.

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