Ingredients

1 lemon
2 green serrano or jalapeño peppers (optional)
2 skinless, boneless chicken breasts
1 medium-size or 2 small eggplants, unpeeled
1 tbsp (15 mL) vegetable oil
1 to 2 tbsp (15 to 30 mL) green curry paste
14 oz (398 mL) can light or regular coconut milk
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) fish sauce
1 tsp (5 mL) soy sauce
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
3 green onions
350 g pkg fresh Chinese-style noodles
1/4 to 1/2 cup (50 to 125 mL) chopped coriander

Method

1. 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.

2. 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.

3. 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.