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

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


  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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