Updated Nov 24, 2014Chatelaine
- Finely grate peel from lemon and squeeze out enough juice to measure 1 teaspoon (5 mL). Cut peppers, if using, in half and remove seeds, then finely chop. Cut chicken into bite-size strips and unpeeled eggplant into small cubes. In a pressure cooker, heat oil over medium heat. Add chicken, 1 tablespoon (15 mL) curry paste (or 2 tablespoons/30 mL if you want it fiery) and peppers. Stir frequently until chicken loses its pink colour, about 5 minutes.
- Stir in lemon juice and peel, eggplant, coconut milk, sugar, fish and soy sauces, salt and pepper. Mix well. Lock lid of pressure cooker in place. Following directions for your cooker, bring up to full pressure over high heat. Then reduce heat to medium-low to maintain even pressure and cook for 8 minutes. Meanwhile, thinly slice onions. Remove pressure cooker from heat and release pressure quickly by removing lid. Using your fingers, gently separate noodles before adding to sauce in pressure cooker. Simmer over medium-high heat, uncovered and stirring frequently, until noodles are warmed through, from 3 to 5 minutes. Ladle into deep bowls. Sprinkle with onions and coriander.
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.