Chicken and Asian Noodles With Coconut-Curry Sauce

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READY IN: 25mins
Recipe by Chef mariajane

This is a little spicy but very delicious, I'm sure you will love it -

Ingredients Nutrition

Directions

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

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