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- 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 11½ minutes. Work in 45 tablespoons of the red curry paste and continue to fry over low heat for about 56 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 12 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 3040 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.