Chicken Lemongrass Skewers

Ingredients

• 600 g Chicken breast fillet
• 2 stalks lemongrass (only the white and light green parts)
• 1 untreated lime
• 0.5 Red chili pepper
• 1 Garlic clove
• 2 cm fresh ginger
• 1 tbsp Yellow curry paste
• 1 untreated lime
• 250 ml coconut milk
• 8 stalks lemongrass
• Sea salt
• vegetable oil (for frying)
• fresh coriander leaves (for garnish)

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into strips. Slice the lemongrass into fine rings. Wash the lime hot, pat dry, grate the peel from one half and then squeeze out juice; cut the remaining part into wedges. Wash the chili, deseed and finely chop. Peel and finely chop the garlic and ginger together. Mix both with the lemongrass, curry paste, lime juice and coconut milk well. Fold in the chicken strips and cover for about 2 hours in the refrigerator to marinate.

2. 2.

   Remove the outer leaf from the remaining lemongrass stalks, split lengthwise and trim the narrow end to a point for easier skewering.

3. 3.

   Take the chicken out of the marinade and thread onto the skewers in a wavy pattern. Season with salt and fry in hot oil in a pan, turning until golden brown. Occasionally brush with the remaining marinade while cooking.

4. 4.

   Arrange the chicken skewers on a plate, sprinkle with chili salt and lime zest, and serve garnished with lime wedges and coriander.