Pork and mushroom kebabs

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  • 1tsp Thai curry paste
    1 tsp light muscovado sugar
    two 125g tubs Low-fat natural yogurt 
  • 400 g lean pork fillet, cut into cubes 
  • 300 g chestnut mushrooms
    1 tbsp sunflower oil
    2 spring onions, finely chopped 
  • 2cm-piece fresh ginger, finely chopped 
  • 200g basmati rice, cooked and cooled 
  • 100g sugar snap peas, shredded 
  • 175g frozen sweetcorn (or from a can) 
  • good pinch of paprika

1. COOK THE KEBABS
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 minutes, turning once.

2. MAKE THE FRIED RICE 
Meanwhile, heat the oil in a non-stick pan or wok, add the spring onionsand ginger, then briefly fry. Add the rice, peas, sweetcorn and paprika, then stir-fry for 2-3 minutes. Serve with the kebabs, the rest of the yogurt and Lemon or lime wedges to squeeze over [optional].

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