Ingredients

The following ingredients have 6 Servings
  • 200ml/7fl oz carton of coconut cream
  • 1 heaped tbsp Thai green curry paste
  • 2 tsp light muscovado sugar
  • ½ lime, juice only
  • 2 tsp Thai fish sauce or light soy sauce
  • 800g/1¾lb lean pork (fillets are particularly tender or you could use pork steaks or thick boneless chops)
  • 3 medium red onions, cut into 12-18 wedges
  • 3 limes, cut into 12 wedges

Instruction

  • Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often.
  • To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up.
  • Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent.