Pineapple Coconut Chicken Curry

Prep Time: 60 Minutes

Cook Time: 0 Minutes

Ready In: 60 Minutes

Servings: 3

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

Ingredients:

1 lb cut up chicken

1 cup fresh pineapple chunk

1/2 cup pea aubergines or 1/2 cup berry brinjals

3 -4 kaffir lime leaves, torn

4 tablespoons red curry paste

1 cup thick coconut milk

1 1/2 cups thin coconut milk

1 tablespoon fish sauce

1 tablespoon sugar

2 -3 tablespoons lime juice

1 teaspoon instant chicken bouillon granules

30 g dried red chilies, soaked

25 g thinly sliced lemongrass

1 slice galangal (thick slice)

1 teaspoon sliced kaffir lime zest

1 1/2 tablespoons sliced coriander

1 teaspoon coriander powder

25 g chopped shallots

25 g chopped garlic

1/4 teaspoon pepper

Directions:

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 1-11/2 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.

By RecipeOfHealth.com