Chicken Skewers

Ingredients

• 600 g Chicken breast fillet
• 2 stalks lemongrass (only the white and light green parts)
• 1 Garlic clove
• 2 cm fresh ginger
• 1 tbsp Yellow curry paste
• 250 ml coconut milk
• 8 stalks lemongrass (whole)
• Sea salt
• chili flakes

Instructions

1. 1.

   Rinse the chicken, pat dry, and cut into strips. Slice the lemongrass into thin rings. Peel and finely chop the garlic and ginger together. Mix both with the lemongrass, curry paste, and coconut milk well. Stir in the chicken strips and cover for about 2 hours in the refrigerator.

2. 2.

   Remove the outer leaf from the remaining lemongrass stalks and trim the narrow end to a point for easier skewer assembly.

3. 3.

   Take the chicken out of the marinate and thread onto skewers. Season with salt and chili, then grill over high heat, turning regularly, for 5-6 minutes until golden brown, brushing occasionally with leftover marinade.

4. 4.

   Optionally place chili peppers, bell pepper slices, and garlic cloves on the grill and serve together.