• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 5 chicken wings, chopped into bite-sized pieces
  • 1 cup fresh pineapple cubes
  • 1/2 cup pea aubergines or berry brinjals (terung pipit)
  • 3–4 kaffir lime leaves, torn
  • 4 tbsp red curry paste
  • 1 cup thick coconut milk
  • 1½ cups thin coconut milk
  • {Seasoning}
  • 1 tbsp fish sauce or to taste
  • 1 tbsp sugar or to taste
  • 2–3 tbsp lime juice or to taste
  • 1 tsp chicken stock granules
  • {(A) – Red Curry Paste}
  • 30g dried red chillies, soaked
  • 25g thinly sliced lemon grass
  • 1 thick slice galangal
  • 1 tsp sliced kaffir lime (limau purut) skin
  • 1½ tbsp sliced coriander (yin sai) roots
  • 1 tsp coriander powder (ground ketumbar)
  • 25g chopped shallots
  • 25g chopped garlic
  • 1/4 tsp pepper

Instructions

  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 1–1½ 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.

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