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Ingredients
Method
- 1 tbsp Thai green curry paste
- 200ml coconut cream
- 2 tsp light brown sugar
- ½ lime, juice only
- 2 tsp Thai fish sauce
- 800g pork fillet, cut into chunks
- 3 red onions, cut into 12 wedges
- 3 limes, cut into 12 wedges
- Mix the curry paste, coconut, lime juice, sugar and fish sauce in a bowl, and stir in the pork pieces. Leave to marinate in the fridge overnight, stirring occasionally to ensure maximum coverage.
- When ready, thread the pieces of pork onto 6 long metal skewers, adding alternating wedges of lime and red onion. Place over medium hot coals for about 10-12 mins, brushing with plenty of marinade as they cook. Serve with coconut rice or an Asian slaw.
30 mins
Makes 6 Kebabs
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