| | Directions | | Place cilantro, jalapenos, ginger and 1 T. 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, coconut milk, soy sauce, and 1/2 tsp. 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. Makes 4 servings |
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| Ingredients | | - |  | 1 bunch fresh cilantro, stems removed |
| - | | 3 jalapenos, seeded and chopped |
| - | | 1 2") piece fresh ginger, peeled and thinly sliced |
| - | | 3 tablespoons olive oil |
| - | | 1 yellow onion, sliced (medium) |
| - | | 1 eggplant, quartered lengthwise and sliced 1/2 inch crosswise (small) |
| - | | 2 cans unsweetened coconut milk (13.5 ounce cans) |
| - | | 2 tablespoons soy sauce |
| - | | 1 1/2 teaspoons kosher salt |
| - | | 1 pound boneless, skinless chicken breasts, 1 inch thick |
| - | | 2 cups cooked white rice |
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