Thai Green Pork Kebabs

Charmaine Lu -
  • 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