Pork & Mushroom Kebabs With Quick Fried Rice
Delight your taste buds with this flavorful and vibrant Thai-inspired pork kebabs recipe! Tender pork fillet and earthy chestnut mushrooms marinated in a harmonious blend of Thai curry paste, muscovado sugar, and yogurt, threaded onto skewers and grilled to perfection. Served alongside a fragrant stir-fry of basmati rice, sugar snap peas, sweetcorn, and aromatic ginger and spring onions. Finish off this delicious meal with a squeeze of zesty lemon or lime over the kebabs. Each bite is a symphony of colors and flavors that will transport you to the bustling streets of Thailand!
— Constant Cookbook
Ingredients
- 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 mushrooms
- 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 peas , shredded
- 175g frozen sweetcorn (or from a can)
- good pinch paprika
- lemon or lime wedges, for squeezing over
Instructions
- 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.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 421 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 0.37 milligram of sodium
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