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
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
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 1-1½ 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.
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.