Riverford Wicked Leeks
Thai-style pork kebabs recipe image

Print Thai-style pork kebabs

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


  1. Mix together the coconut cream, curry paste, sugar, lime juice, fish and soy sauces in a plastic bowl.
  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.
  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.
  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.
  5. Culturally it might seem a little strange, but tzatziki makes a good serving partner.
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