Red curry pork skewers
Travel & Leisure Magazine
- 1kg pork loin medallions
- 1 tablespoon red curry paste
- 1/2 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- lime wedges, to serve
Trim the pork and cut into large cubes. Put the red curry paste, coconut milk, fish sauce and brown sugar into a bowl and mix to combine. Add the pork and mix to coat. Cover and marinate for 4 hours or overnight, if time permits.
Soak 8 bamboo skewers in cold water for 30 minutes. (This will prevent them from burning on the barbecue.)
Thread the pork onto the skewers. Cook on a lightly oiled, preheated barbecue grill for 5 minutes each side or until tender. Serve with lime wedges.
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