Thinly slice the chicken breast and lightly salt. Set aside for later.
Peel and thinly slice the ginger root. Chop the basil. Slice the red peppers. Measure out the other ingredients.
Add the 1 can (13.5 oz) of coconut milk to the inner pot and turn the sear/sauté on high. stir frequently until the coconut milk thickens. When you can run your spatula or spoon along the bottom of the pot and the coconut milk doesn't flow back together quickly, it is thick enough.
Add the sliced ginger and the green curry paste. Stir to combine and cook for 2-3 minutes. Stir constantly so nothing burns. Lower the heat if you need to.
Deglaze the pot with 1 cup of chicken stock and make sure to scrape the bottom well to get off anything that might be stuck.
Add the coconut oil, coconut sugar, lemongrass paste, fish sauce, ½ of the chopped basil, hot and sweet peppers, onion chunks, eggplant chunks, and the sliced chicken. Stir to combine. Make sure the chicken is separated to avoid it clumping during the cooking process.
Put the rack in the high position. Rinse one cup of rice and place it in the 6" Fat Daddio Pan along with 1 cup of water. Place the pan on top of the rack and leave it uncovered.
Put the pressure lid on and turn the valve to seal. Set the pressure on high for ZERO minutes. Allow the pressure to natural release for 8 minutes and then release any remaining pressure.
Remove the rice and fluff with a fork. Cover until ready to serve.
Stir the curry and add in the remaining basil and drained bamboo shoots. Stir and allow to sit for a few minutes to warm up the bamboo shoots.