Ingredients

The following ingredients have 4 Servings
  • 1 tsp Thai curry paste
  • 1 tsp light muscovado sugar
  • 2 x 125g pots low-fat natural yogurt
  • 400g lean pork fillet , cut into cubes
  • 300g chestnut mushroom
  • 1 tbsp sunflower oil
  • 2 spring onions , finely chopped
  • 2cm piece fresh root ginger , finely chopped
  • 200g basmati rice , cooked and cooled
  • 100g sugar snap pea , shredded
  • 175g frozen sweetcorn (or from a can)
  • good pinch paprika
  • lemon or lime wedges, for squeezing over

Instruction

  • 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.