Ingredients Checklist
- 400g skinless pork belly, cut into 1.5cm cubes
- 4 tbsp red curry paste
- 1 tsp brown sugar, optional
- 1 tbsp fish sauce, optional
- 200ml coconut milk
- Juice of 1 lime
GARNISH
- Thai basil
- Sliced red chilli
- Chopped cashew
Instructions
- Mix together 2 tablespoons of curry paste, sugar and fish sauce in a medium bowl. Add pork belly and mix to coat. Set aside to marinate for at least 30 minutes.
- Thread the slices of pork onto skewers and preheat a grill to medium/high.
- Place the coconut milk and remaining curry paste into a small saucepan and simmer for 2 minutes. Taste and add sugar and fish sauce, if required.
- Grill the skewers until lightly charred and cooked through, basting with the curry sauc halfway through.
- To serve, pour the curry sauce into a deep serving dish. Top with skewers, squeeze over the lime juice and garnish with thai basil, red chilli and chopped cashews.
