Red curry pork skewers

Red curry pork skewers
Red curry pork skewers Photo: Travel & Leisure Magazine

An interesting twist on the popular party finger-food.



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.