Pineapple Coconut Chicken Curry - cooking recipe

Ingredients

1 lb cut up chicken
1 cup fresh pineapple chunk
1/2 cup pea aubergines or 1/2 cup berry brinjals
3 -4 kaffir lime leaves, torn
4 tablespoons red curry paste
1 cup thick coconut milk
1 1/2 cups thin coconut milk
1 tablespoon fish sauce
1 tablespoon sugar
2 -3 tablespoons lime juice
1 teaspoon instant chicken bouillon granules
30 g dried red chilies, soaked
25 g thinly sliced lemongrass
1 slice galangal (thick slice)
1 teaspoon sliced kaffir lime zest
1 1/2 tablespoons sliced coriander
1 teaspoon coriander powder
25 g chopped shallots
25 g chopped garlic
1/4 teaspoon pepper

Preparation

Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1-11/2 minutes. Work in 4-5 tablespoons of the red curry paste and continue to fry over low heat for about 5-6 minutes or until fragrant and the oil rises.
Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.
Put in pineapple cubes and seasoning. Cook for an extra 1-2 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30-40 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.