Pork Skewers With Cucumber Salad

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (367.2 g)
  • Calories 783.9
  • Total Fat - 43.6 g
  • Saturated Fat - 20.6 g
  • Cholesterol - 217.2 mg
  • Sodium - 171.1 mg
  • Total Carbohydrate - 50.9 g
  • Dietary Fiber - 3.7 g
  • Sugars - 37.3 g
  • Protein - 48.4 g
  • Calcium - 114.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 18.1 mg
  • Thiamin - 1.2 mg

Step 1

Alternately thread pork and capsicum on to skewers.

Step 2

Heat an oiled grill pate over a medium heat and add skewers in two batches, cooking, turning occasionally for about 6 minutes, or until cooked.

Step 3

Cook noodles according to packet directions.

Step 4

Combine curry paste and coconut cream in a small saucepan and simmer for 2 minutes, stirring occasionally.

Step 5

To make the salad, halve cucumber lengthways and using a teaspoon, scrape out and discard the seeds and then thinly slice and then combine with spring onions, coriander, lettuce and peanuts.

Step 6

Serve skewers with sauce, noodles and salad.

Tips & Variations


  • 12 x 23 cm long bamboo skewers

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