The amazing thing about this stew is that the eggplant and squash break down into the cooking liquid, forming a thick sauce that doesn't need to be reduced. Stir in a splash of fish sauce, some herbs, and fresh spinach leaves, and it's ready to eat.
Recipe by Serious Eats.
Stir in coconut milk, bring to a simmer, and cook for 1 minute. Season chicken pieces with salt. Add half the squash and eggplant and season with salt. Add chicken and top with the remaining squash and eggplant. Season with salt. Seal pressure cooker and cook on high pressure for 20 minutes.
Release pressure, remove lid, and stir in fish sauce, spinach, and 1/4 cup each of the cilantro and Thai basil. Season with salt and pepper. Ladle the stew into serving bowls and scatter remaining cilantro and basil on top. Serve with rice and lime wedges.
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