Thai Pork Kabobs
Thai red curry paste adds Southeast Asian heat and zest to ground pork. Asian Home Gourmet paste is milder than other brands. Or you can adjust the amount to suit your spice tolerance. No lemongrass? Check the produce section for Gourmet Garden Squeezable Fresh Lemongrass or substitute 1/2 tsp (2 mL) grated lime rind.
Servings: 30
Ingredients:
Thai Pork Kabobs
Photography by David Scott
| Nutritional Info | |
| Per piece: about | - |
| cal | 39 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | trace |
| chol | 16 mg |
| sodium | 72 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| folate | 2% |
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2 shallots (or 1 green onion), minced
2 cloves garlic, minced
1/2 cup (125 mL) chopped fresh coriander
1/4 cup (50 mL) finely chopped peanuts
1 egg
4 tsp (20 mL) fish sauce or soy sauce
2 tsp (10 mL) minced lemongrass
2 tsp (10 mL) each packed brown sugar and lime juice
2 tsp (10 mL) Thai red curry paste
1 lb (500 g) lean ground pork
Preparation:
In large bowl, stir together shallots, garlic, coriander, peanuts, egg, fish sauce, lemongrass, sugar, lime juice and curry paste. Mix in pork.
Shape by heaping tablespoonfuls (15 mL) into small sausage shapes; thread each lengthwise onto metal or soaked wooden skewer. Place on platter; cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 12 hours.)
Reshaping pork if necessary, place skewers on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside, about 12 minutes.
Additional Information
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Source
Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
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