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Thai Pork Kebabs


4 Servings

  • 15 ml red curry paste
  • 1 can coconut milk
  • approx 450 g pork cubes (2,5cm size) cut from the shoulder or leg
  • 1 onion, cut into wedges
  • 1 sweet red and 1 green pepper, deseeded and cut into pieces
  • 12 lime or lemon leaves
  • 30 ml olive oil
  • 30 ml lemon juice
  • salt and pepper to taste

Place red curry paste in a small saucepan and cook for 1 minute. Add half the coconut milk and bring to the boil. Boil gently until the liquid has reduced to one third of its original quantity.

Remove from heat and add the rest of the coconut milk. Allow to cool and place the pork cubes in the marinade. Leave for a few hours or overnight in the fridge.

Remove pork from marinade and thread onto skewers, alternating with the vegetables and lemon or lime leaves.

Combine the olive oil and lemon juice. Grill pork skewers over medium hot coals or under the oven grill. Season with salt and pepper and baste frequently with the olive oil and lemon marinade.

Turn regularly to ensure a light golden brown colour all round. Do not overcook. Serve with soft, fresh bread rolls.