Try this hot ‘n’ fiery dish once and it will become one of your favourite fast dinners.
No pressure cooker?
Follow recipe but use a large wide-bottomed saucepan. Cook eggplant at same time as chicken, curry paste and peppers. Then add lemon juice and peel, coconut milk, sugar, fish and soy sauces, salt and pepper. Increase heat to high and bring mixture to a boil, stirring often. Reduce heat to medium-low, cover and simmer, stirring occasionally, until chicken is done and eggplant is tender, from 15 to 20 minutes. Proceed with recipe as above.