Satay Goong | Thai Shrimp Skewers with Peanut Sauce

If you are using wooden skewers, soak them in cold water for at least 20 minutes so they do not burn during cooking. Wash and drain the shrimp. Finely grate the garlic and fresh ginger.

In a bowl, mix together 100 ml coconut milk, 1 tablespoon curry paste, 2 tablespoons soy sauce, the grated garlic, and ginger. Toss the shrimp in the marinade and let it sit in the refrigerator for 15-20 minutes.

Cook the jasmine rice in twice the amount of lightly salted water until tender, then keep warm covered. Slice the cucumber into thin rounds for a refreshing accompaniment.