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. ---------------------------------------------------------------------------
Nutrition
Ingredients
