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Nutrition: per serving

  • kcal421
  • fat9g
  • saturates2g
  • carbs56g
  • sugars8g
  • fibre2g
  • protein33g
  • salt0.37g
    low
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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.

Recipe from Good Food magazine, February 2009

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Comments, questions and tips (3)

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Overall rating

A star rating of 3 out of 5.2 ratings

cumeada

the Tai element was too bland for me so I added more lime, garlic and ginger - it was much better !

eleanormayo

A star rating of 2 out of 5.

Disappointingly bland - I wouldn't bother doing again and rather annoyingly the mushrooms are cooked long before the pork so they ended up all shrivelled and dried out.

jaymaywin

A star rating of 4 out of 5.

Imade these with chicken breast. The kebabs were tender but I did leave them to marinade for a couple of hours. I found the rice a little bland but it was okay as I made this for a family meal and my youngest is not too keen on anything over spicy. Will make again.

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