Pineapple Coconut Chicken Curry

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I found this on an indian site--sounds delish. Very layered.

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Steps

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Combine red curry paste ingredients in a blender and puree with a little water until you get a paste.

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Remove and set aside.

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Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1-1 minutes.

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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.

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Add the chicken and the thin coconut milk.

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Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.

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Put in pineapple cubes and seasoning.

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Cook for an extra 1-2 minutes.

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Add pea aubergines , kaffir lime leaves and cover the saucepan for 30-40 seconds.

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Check the seasoning before serving.

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The curry should taste sweet , sour and salty with a distinctive fragrance from the kaffir lime leaves.

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Ingredients

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chicken, fresh pineapple chunk, aubergines, kaffir lime leaves, red curry paste, coconut milk, fish sauce, sugar, lime juice, instant chicken bouillon granules, dried red chilies, lemongrass, galangal, kaffir lime zest, coriander, coriander powder, shallots, garlic, pepper