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Red curry pork skewers

Red curry pork skewers

An interesting twist on the popular party finger-food.

Ingredients

  • 1kg pork loin medallions
  • 1 tablespoon red curry paste
  • 1/2 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • oil
  • lime wedges, to serve

Method

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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