Kung satay nam prik kaeng - thai-style grilled shrimp with peanut sauce and pickled cucumber condiment |

Preparation time: 30 min

• Set up

  Finely chop the garlic cloves.

  Cut the cucumber into thin slices.

  Remove the coriander leaves from the stems.

• Shrimps

  Mix together the coconut milk, garlic, red curry paste, curry powder, sugar, and salt.

  Add the shrimp, cover, and marinate overnight in the refrigerator (minimum 30 minutes).

  Thread the shrimp onto skewers. Grill for 1–2 minutes on each side until lightly caramelized.

• Cucumber

  Heat the vinegar, water, sugar, and salt until dissolved. Pour over the cucumbers and add the chili. Let stand for 20 minutes in the refrigerator.

• Sauce

  Heat the oil in a saucepan, add the red curry paste, and sweat for 1–2 minutes. Add the coconut milk, then stir. Stir in the peanut butter, soy sauce, vinegar, and sugar. Cook gently until you have a smooth, coating sauce.

• On the plate

  Serve the skewers with the warm sauce and fresh condiment.

  Finish assembling your plates by adding a few cilantro leaves.