Grilled Thai Pork Skewers

• 34 cup coconut cream
• 1 tablespoon thai green curry paste
• 2 teaspoons light brown sugar
• 12 lime, juice of, only
• 2 teaspoons Thai fish sauce
• 1 34 lbs pork (fillets are particularly tender or you could use pork steaks or thick boneless chops)
• 3 medium red onions, cut into 12-18 wedges
• 3 limes, cut into 12 wedges

1. Mix together the coconut cream, curry paste, sugar, lime juice and fish sauce in a non-metallic bowl.
2. Cut the pork into about 1in cubes and stir into the sauce.
3. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often.
4. To make up the skewers, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up.
5. Place the skewers over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent.

coconut cream, thai green curry, light brown sugar, lime, fish sauce, pork, red onions, wedges

Taken from www.food.com/recipe/grilled-thai-pork-skewers-350495 (may not work)