Ingredients
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1 bunch fresh cilantro, stems removed
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1 piece fresh ginger, peeled and thinly sliced
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3 tablespoons olive oil
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1 medium yellow onion, sliced
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1 small eggplant, quartered lengthwise and sliced 1/2 inch thick crosswise
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2 (13 1/2 ounce) cans unsweetened coconut milk
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2 tablespoons soy sauce
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1 1/2 teaspoons kosher salt
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2 cups cooked white rice
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1 lb boneless skinless chicken breast
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3 jalapenos, seeded and chopped
Instructions
- Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.
- Heat the remaining oil in a large saucepan over medium heat.
- Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and 1/2 teaspoon of the salt. Bring to a simmer.
- Add the reserved cilantro mixture, the remaining salt, and the chicken.
- Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes.
- Serve over the rice.