Trim the pork and cut into large cubes. Put the red curry paste,coconut milk,fish sauce and brown sugar into a bowl and mix to combine. Add the pork and mix to coat. Cover and marinate for 4 hours or overnight,if time permits.

Soak 8 bamboo skewers in cold water for 30 minutes. (This will prevent them from burning on the barbecue.)

Thread the pork onto the skewers. Cook on a lightly oiled,preheated barbecue grill for 5 minutes each side or until tender. Serve with lime wedges.