Food & Wine

What's This?
Serving size 6
Prep Time
Total Time


One 14-ounce can unsweetened coconut milk 2 Tbsp Asian fish sauce2 Tbsp soy sauce2 Tbsp sugar1 ½ tsp curry powder1 tsp kosher salt1 tsp freshly ground white pepper⅓ cup sweetened condensed milk2 lb boneless pork shoulder, sliced 1/4 inch thick and cut into 4-inch strips 6-inch wooden skewers, soaked in water for 30 minutes Cucumber sticks and lime wedges, for serving


  1. In a saucepan, combine the coconut milk with the fish sauce, soy sauce, sugar, curry powder, salt and white pepper and whisk over moderate heat until the sugar is dissolved, 5 minutes. Pour the marinade into a large bowl and let cool completely.
  2. Whisk the condensed milk into the marinade. Mix in the pork. Cover with plastic wrap and refrigerate for 1 hour.
  3. Light a grill. Skewer the pork and brush lightly with the marinade; discard any remaining marinade. Grill the skewers over moderately high heat, turning, until the pork is lightly charred and just cooked through, about 6 minutes. Transfer the skewers to a platter and serve with sliced cucumber and lime wedges.

Make Ahead: The marinade can be refrigerated overnight.

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Recipe Credit: Kris Yenbamroong
Image Credit: John Kernick

Tags: Dinner, Appetizer, Pork, Thai

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