Homemade Red Thai Curry on Chicken Skewers with Jasmine Rice and Cucumber-chili Salad

Cut off the woody end of the lemongrass and remove the outer leaves. Peel the garlic. Core the chilli depending on the heat you want. Put all ingredients, except for coconut milk and limes, in a blender and mix into a paste. Cut the limes open and squeeze out the juice in the blender. Mix the whole thing well again. Set aside two large tablespoons of paste for the chicken skewers. Pour the rest of the paste into a coated pan. Add the coconut milk and stir into a sauce over medium heat.

Prick 300 g of each chicken inner fillet on a wooden skewer. Sear it in a grill pan on the highest setting. Salt and pepper. Now add two large tablespoons of the curry paste to the pan and turn the chicken skewers in it. Let rest briefly and then place in the oven preheated to 120 degrees for 10 minutes.

Let a large cup of jasmine tea steep for 3 minutes and then pour it into a coated pan. Now add water from the same cup to the pan. Now put the large cup of rice in the pan and season with salt. The rice to liquid ratio should be 1: 2. Cook the rice for 7 minutes and let it stand for another 7 minutes without heat. Occasionally loosen up with a fork.

Wash the cucumbers and cut off the ends. Now peel the lengthways with a peeler and make sure that the very water-containing core does not get into the bowl. Halve, core and finely chop the chillies. Then place in the bowl with the cucumber strips. For the dressing, grate the ginger in a small bowl, add the soy sauce, lime juice and sesame oil and stir well. Combine the dressing and salad just before serving so that the cucumbers do not become soggy.

Arrange the rice on the plate with the help of a serving ring. Place the Thai curry sauce in a bowl on the plate, drape the chicken skewers on top and drizzle a little sauce over the rice. Arrange the cucumber and chilli salad in a salad bowl à part and serve the whole thing.