Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash Recipe

Name: Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash Recipe
Ingredients: 2 tablespoons vegetable oil; 3 medium cloves garlic, crushed; 3 Thai green bird's eye chilies, halved; 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick; 1/4 teaspoon ground coriander; 1/8 teaspoon ground cumin; 2 tablespoons Thai green curry paste; One (14-ounce) can coconut milk; 6 cups cubed skin-on kabocha squash (from about half of one small 4-pound squash); 1 medium (12-ounce) eggplant, cubed (about 4 cups); One (4-pound) whole chicken, cut into 8 pieces, or 4 pounds chicken drumsticks and thighs; Kosher salt; 1 tablespoon fish sauce; 4 ounces spinach (about 4 packed cups), roughly chopped; 1/2 cup loosely packed fresh cilantro leaves and tender stems (from about 5 sprigs); 1/2 cup loosely packed fresh Thai basil leaves (from about 5 sprigs); Freshly ground black pepper; Cooked rice, barley, or other grain, for serving; Lime wedges, for serving