Chicken skewers with curry vegetables

Ingredients for 4 servings:

• 3 chicken breast fillets, diced
• 1 lime(s), juice
• 2 ½ cm ginger root, peeled and chopped
• 1 red chili pepper(s), cut into rings, without seeds
• 2 tbsp vegetable oil or peanut oil
• 1 onion(s), cut into rings
• 2 garlic cloves, chopped
• 1 eggplant(s), diced
• 2 zucchini, cut into slices
• 1 bell pepper(s), red, diced
• 2 tbsp curry paste, red (Thai)
• 2 tbsp soy sauce (Thai)
• 1 tsp brown sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Marinate the chicken cubes in a marinade made from lime juice, ginger, and chili in a shallow dish in the refrigerator for 3 hours. Meanwhile, soak wooden skewers in water. Then skewer the chicken cubes and grill on the top rack of the oven over high heat for 3-4 minutes, turning frequently. Meanwhile, heat the oil in a wok (or large frying pan) and sauté the onion and garlic for 1-2 minutes until softened. Add the vegetables and cook for 3-4 minutes until al dente. Add the curry paste, soy sauce, and sugar and heat for another minute. Serve with rice.