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Thai pork kebabs

Thai green curry paste, full of fragrant flavours, works brilliantly on smoky barbecue pork kebabs.

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  • 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