Pic of Thai-style pork kebabs

Thai-style pork kebabs

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Meat mains

Thai-style pork kebabs

Main Serves 6 3h 15 min
This recipe calls for a few hours marinating, but it's worth it for the full, fiery taste. The coconut cream has a mildness that balances the salty pork and chilli beautifully. It's a bit fusion cuisine, but tzatziki makes a really good accompaniment to this.


  • 200ml coconut cream
  • 1 heaped tbsp Thai green curry paste
  • 2 tsp brown sugar
  • juice of 1 lime
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 600g lean pork, cut into 2.5 cm dice
  • 3 medium red onions, cut into 12-18 wedges
  • 3 limes, cut into 12 wedges


Prep time: 3h
Cooking time: 15 min
  • Step 1

    Mix together the coconut cream, curry paste, sugar, lime juice, fish and soy sauces in a plastic bowl.
  • Step 2

    Stir the pork into the sauce and leave to marinate in the fridge overnight, or for about 3 hours at room temperature, stirring every so often.
  • Step 3

    Thread the pieces of pork onto metal or pre-soaked wooden skewers, alternating with red onion and lime wedges, until all have been used up. Don't crowd them.
  • Step 4

    Cook the kebabs on the BBQ or under the grill for about 10 minutes, brushing generously with the marinade for the first 5 minutes and turning until evenly browned.
  • Step 5

    Culturally it might seem a little strange, but tzatziki makes a good serving partner.

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