Green curry pork & peach skewers

Name: Green curry pork & peach skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 5
Ingredients: 1 tbsp sunflower or neutral oil, for brushing; 500 g 12% fat pork mince; 190 g jar Cook's Ingredients Thai Green Paste; 100 g soft white breadcrumbs; 3 tbsp finely chopped coriander leaves, plus extra to serve; 3 unwaxed limes, cut into 10 slices; 3 yellow flesh peaches, cut into 6 wedges; 1 red or green chilli, finely chopped

A punchy trio of lemongrass, lime and green chilli gives these pork patties a proper wake‑up call in food writer Helen Graves' fragrantly fricy green curry pork and peach skewers. Just when things start to heat up, in swoop those soft, charred wedges of ripe peach, bringing a sweet, juicy balance that keeps everything beautifully in check. Fruit in your dinner? Bold move, you might think… but trust us on this one. Take a peek at more of our fricy recipes to see just how brilliantly fruit and spice get along. Then keep the good times going with our kebab & skewer recipes, made for easy, flavour‑packed barbecue days. Follow Helen Graves on Instagram.

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High protein1 of your 5 a day

Makes5
CourseLunch
Prepare25 mins
Cook15 mins
Total time40 mins
Pluschilling

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1 tbsp sunflower or neutral oil, for brushing
500g 12% fat pork mince
190g jar Cook's Ingredients Thai Green Paste
100g soft white breadcrumbs
3 tbsp finely chopped coriander leaves, plus extra to serve
3 unwaxed limes, cut into 10 slices
3 yellow flesh peaches, cut into 6 wedges
1 red or green chilli, finely chopped

Prepare the barbecue for cooking with the coals banked to one side. Once lit, use a piece of oiled kitchen paper and tongs to oil the grill bars and prevent food from sticking.
In a bowl, mix the pork, curry paste, breadcrumbs and chopped coriander with a pinch of salt and mix well with your hands for a few minutes (this helps it stick to the skewer). Divide into around 20 golf ball sized meatballs (around 40g each) and flatten them out slightly. Chill them for 30 minutes if you have time.
Thread a slice of lime onto 5 metal skewers, then alternate meatballs and peach segments, finishing with another slice of lime. Place on the barbecue directly over the coals and grill for a few minutes each side or until lightly charred, cooked through and no pink meat remains. Serve scattered with extra chopped coriander and the fresh chilli.

Typical values per skewer when made using specific products in recipe