Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        onions
   3      cloves        garlic
   4      tablespoons   coconut or peanut oil
  14                    macadamia nuts
     1/2  teaspoon      cumin seed
     3/4  teaspoon      turmeric
   1      tablespoon    ground chili peppers
   1 1/2  teaspoons     coriander seed
   2      thin slices   green ginger -- peeled and chopped
     3/4  teaspoon      salt
   1      cup           raw chicken meat -- chopped
   4                    curry leaves
     3/4  teaspoon      laos powder
   8      cups          coconut milk
   4      small         eggplants
                        salt and pepper -- to taste
   8      tablespoons   lime juice

Preparation:

Peel and chop the onions and garlic. Heat the oil in a soup kettle and saute the onions and garlic until the onions are golden and transparent. Put the nuts, cumin seeds, turmeric, ground chili, and coriander seeds into a blender and blend until pulverized. Add pulverized mixture, chopped giner, salt, and chicken meat to the soup kettle. Cover with water. Place over medium-high heat and bring to a boil. Add curry leaves and laos powder to the soup, and simmer for 20 minutes. Stir in the coconut milk and cook over low heat for 8 to 10 minutes. Peel and chop the eggplants, add to the soup, and simmer until tender but not soft. Adjust the seasonings. Just before serving, stir in the lime juice. Serve hot.