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1
Finely grate peel from lemon and squeeze enough juice to measure 1 teaspoon.
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2
Cut peppers, in half, if using, and remove seeds then finely chop.
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3
Cut chicken into bite-size strips and unpeeled eggplant into small cubes.
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4
In a pressure cooker, heat oil over medium heat.
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5
Add chicken, 1 tablespoon currry paste, and peppers.
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6
Stir frequently until chicken loses its pink color, about 5 minutes.
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7
Stir in lemon juice, and rind, eggplant, coconut milk, sugar, fish and soy sauce, salt and pepper.
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8
Mix well.
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9
Lock lid of pressure cooker in place.
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10
Following directions for your cooker, bring up to the full pressure over high heat.
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11
Then reduce heat to medium-low to maintain even pressure and cook for 8 minutes.
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12
Meanwhile, thinly slice onions.
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13
Remove pressure cooker form heat and release pressure quickly by removing lid.
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14
Using your fingers, gently separate noodles befoe adding to sauce in pressure cooker.
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15
Simer over medium -high heat, uncovered and stirring frequently until noodles are warmed through, from 3-5 minutes.
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16
Ladle into deep bowls.
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17
Sprinkle with onions and coriander.
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18
NO PRESSURE COOKER?
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19
Folllow the recipe but us a large wide-bottomed saucepan.
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20
Cook eggplant at same time as chicken, currry paste and peppers.
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21
Then add lemon juice and rind, coconut milk, sugar,fish and soy sauces, salt and pepper.
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22
Increase heat to high and bring mixture to a boil, stirring often.
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23
Reduce heat to medium-low, cover and simmer, stirring occasionally, until chicken is done and eggplant is tender, from 15-20 minutes.
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24
Proceed with recipe as above.
