Skip to main content

Curry-and-Coconut-Milk-Grilled Pork Skewers

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These Thai-style coconut and curry grilled pork skewers are a fantastic addition to any summer barbecue or high-protein meal plan. Using boneless pork shoulder ensures the meat remains juicy, while a rich marinade of coconut milk, turmeric and fish sauce provides a deeply aromatic and savoury profile. The addition of sweetened condensed milk creates a beautiful lacquer on the meat as it hits the heat, resulting in a perfect balance of salty and sweet notes with a subtle peppery finish.

Traditionally inspired by Southeast Asian street food, this dish relies on the inclusion of fatback to keep the lean pork moist during the intense heat of grilling. These skewers are best served alongside a fresh cucumber salad or a zesty dipping sauce to cut through the richness of the coconut. Whether you are hosting a garden party or looking for a flavourful midweek dinner, these skewers offer a delicious taste of Thai cuisine that is simple to prepare at home.

In this article:

Video picks

Continue reading below

Ingredients for Curry-and-Coconut-Milk-Grilled Pork Skewers

  • 1 (375g) can unsweetened coconut milk

  • 2 tablespoons fish sauce

  • 2 tablespoons Thai thin soy sauce

  • 1 tablespoon sugar

  • 1 teaspoon kosher salt

  • 3/4 teaspoons freshly ground white pepper

  • 1/2 teaspoons curry powder

  • 1/2 teaspoons ground turmeric

  • 180ml sweetened condensed milk

  • 1 (230g ) boneless pork shoulder (Boston butt), cut into 4x1/2" strips

  • 110g fatback, cut into 1/2" pieces

  • Twelve 8" bamboo skewers soaked in water at least 1 hour.

How to make Curry-and-Coconut-Milk-Grilled Pork Skewers

Back to contents

Bring coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil in a medium saucepan, stirring occasionally; reduce heat and simmer until sauce is bubbling and flavours have melded, 10–15 minutes. Transfer to a large bowl; let cool slightly, then stir in condensed milk. Taste sauce; it should be sweet, salty, and peppery. Season with salt and pepper if needed. Add pork and toss, massaging meat with your hands. Cover and chill 1 hour.

Prepare grill for medium-high heat. Thread a piece of fatback onto middle of each skewer, then thread on a piece of pork so one end of pork touches fat and other is at pointy end of skewer. Grill, turning occasionally, until lightly charred and cooked through, about 4 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.