Blend the Thai paste, sugar and half
the yogurt in a large bowl. Add the pork
and mushrooms. Mix well, then thread
onto 8 skewers.
Cook the kebabs under a hot grill for
6-8 mins, turning once. Meanwhile, heat
the oil in a non-stick pan or wok, add the
spring onions and ginger, then briefly fry.
Add the rice, peas, sweetcorn and paprika,
then stir-fry for 2-3 mins. Serve with the
kebabs, the rest of the yogurt and lemon
or lime wedges.