Ingredients
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

Method
1. 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.
2. 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.
3. 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.