Thai Pork Kabobs Thai Pork Kabobs

[migration] empty title 10059 Image by: [migration] empty title 10059 Author: Canadian Living

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.

  • Portion size 30 servings
  • Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007



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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 72 mg
  • Protein 3 g
  • Calories 39.0
  • Total fat 2 g
  • Cholesterol 16 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g


  • Iron 1.0
  • Folate 2.0
  • Calcium 1.0
  • Vitamin A 1.0
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Thai Pork Kabobs