Pineapple Coconut Chicken Curry

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

• Ready In: 1 hr
• Serves: 3

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 1-1½ 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.