Blend red spur chili with water, then pass through chinois and reserve.

In saucepan over medium heat, melt brown butter, then add hairy eggplant, phuket pineapple, shallot, ginger, and lemongrass heart, continue cooking for about 10 minutes.

Add red spur chili juice, honey, caramelized soy sauce, citric acid, jinda chili powder, and coriander root, continue reducing for about 2 hours until thickened, taste and adjust, chill, and reserve for service.