200ml/7fl oz carton of coconut cream
1 heaped tbsp Thai green curry paste
100 grams flour
2 tsp light muscovado sugar
1Ž2 lime, juice only
2 tsp Thai fish sauce or light soy sauce
800g/13Ž4lb lean pork (fillets are particularly tender or you could use boneless chops)
3 medium red onions, cut into 12-18 wedges 2 x teaspoons
3 limes, cut into 12 wedges
Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a ceramic bowl. Cut the lean pork fillets into about 3 centimeters cubes and stir into the sauce. Leave the bowl to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every 30 minutes.
To make up the kebabs, thread pieces of pork on to some long metal skewers, alternating with red onion and lime wedges until all have been used up.
Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade left over for the first 5 minutes, and turning every so often until golden and succulent.
Brought to you by our very own Meat Boutique butchers