BBC navigation

BBC

Thai pork kebabs

Thai pork kebabs

This recipe is for cooking on a barbecue.

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

Preparation 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.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.