Pork & mushroom kebabs with quick fried rice
Serves 4
Easy
Prep:
Cook:
Get these simple, mildly spiced kebabs on the table in half an hour - try with chicken or fish too
Skip to ingredients
- 1 tsp Thai curry paste
- 1 tsp light muscovado sugar
- 2 x 125g pots low-fat natural yogurt
- 400g lean pork filletcut into cubes
- 300g chestnut mushroom
- 1 tbsp sunflower oil
- 2 spring onionsfinely chopped
- 2cm piece fresh root gingerfinely chopped
- 200g basmati ricecooked and cooled
- 100g sugar snap peashredded
- 175g frozen sweetcorn(or from a can)
- good pinch paprika
- lemonor lime wedges, for squeezing over
Nutrition: per serving
- kcal421
- fat9g
- saturates2g
- carbs56g
- sugars8g
- fibre2g
- protein33g
- salt0.37glow
Method
step 1
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.
step 2
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.
