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Thai red curry with chicken

Ingredients: 1/2 sliced pineapple 1/2 thinly sliced chicken breast 5 whole, small eggplant 1/2 red, sliced bell pepper 1 Bunch(s) torn, stem removed kaffir lime leaf 1/4 basil leaves 1/16 Cup(s) red curry paste 1/2 coconut milk, thin 1/2 coconut milk, thick 39/2500 Pint(s) fish sauce 39/2500 Pint(s) soy sauce 1/2 palm sugar 1/2 sugar, brown 27/10000 Pound(s) salt Directions:
Thai red curry paste 1/2 Bunch(s) peeled, chopped shallot 1/2 crushed, well chopped lemongrass 1/2 peeled, chopped fresh galanga root 87/2000 Ounce(s) pepper, black 27/10000 Pound(s) salt 74/6789 Pound(s) roasted coriander 2 to 5 dried large red chili 1/2 chopped skin of lime, kaffir 163/625 Ounce(s) (if making fish) ginger 1/4 shrimp paste Directions: 1. Remove seeds from dried chilies and soak in water for at least 10 minutes. 2. In a coffee grinder (or, if you prefer, a mortar and pestle), grind the black peppercorns and coriander seeds into a powder. 3. Transfer to a food processor and add galangal, lemon grass, garlic, shallot, kaffir lime skin, ginger, and shrimp paste, and grind until it's a smooth paste.
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