Pineapple Coconut Chicken Curry

• 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

1. Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
2. 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.
3. 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.
4. 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.

chicken, pineapple, aubergines, lime, red curry, coconut milk, thin coconut milk, fish sauce, sugar, lime juice, instant chicken, red chilies, galangal, lime zest, coriander, coriander powder, shallots, garlic, pepper

Taken from www.food.com/recipe/pineapple-coconut-chicken-curry-169268 (may not work)