1 tsp galangal - paste (ginger will do)
1 tsp red chili paste
1 tsp lemongrass paste
2 tsp light muscovado sugar
½ lime, juice only
½ tsp turmeric
2 tsp Thai fish sauce
800g/1¾lb lean pork (fillets are particularly tender or you could use pork steaks or thick boneless chops)
3 limes, cut into 12 wedges
Mix together the chili paste, lemongrass paste, galangal paste, sugar, lime juice and fish sauce in a non-metallic bowl.
Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often.
To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with lime wedges until all have been used up.
Place the kebabs 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.
Try serving with low FODMAP sweet chili sauce.
Recipe adapted from: Good Food