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
Instructions
- 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.
