Thursday, January 25, 2007


  • 2 tbsp olive oil
  • 375 g (12 oz) mushrooms thinly sliced
  • 2 small red chillies, seeded and finely chopped
  • 6 spring onions, chopped
  • 1 tbsp mild curry paste
  • 2 tbsp fish sauce
  • 1-2 tbsp lime juice
  • 2 teaspoons crushed palm sugar
  • 2 teaspoons cornflour (cornstarch)
  • ½ - 1 teaspoon seasoning sauce
  • 1/3 cup (50 g/1 ¾ oz) roasted unsalted cashews
  • shredded lime rind, to garnish


Heat the wok until very hot, add the oil and swirl it around to coat the side. Stir fry the mushrooms slices,chilli and spring onion in batches over high heat for 2 minutes, or until the mushrooms 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 ½ cup(125 ml/4 fl oz) water. Pour into the wok and stir for 1 minute, or until heated through and slightly thickened. Return the meat to the wok and toss until heated through.Stir in the seasoning sauce, to taste and cashews. Top with the lime rind