Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.97 Kcal (1758 kJ) | ||
| Calories from fat | 183.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.34g | 31% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1673.09mg | 70% | |
| Potassium | 733.72mg | 16% | |
| Total Carbs | 33.44g | 11% | |
| Sugars | 5.62g | 22% | |
| Dietary Fiber | 4.7g | 19% | |
| Protein | 27.87g | 56% | |
| Vitamin C | 15.9mg | 27% | |
| Iron | 1.3mg | 7% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 110.08 Kcal (461 kJ) | ||
| Calories from fat | 47.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 31% | |
|---|---|---|---|
| Cholesterol | 17.53mg | 22% | |
| Sodium | 438.55mg | 70% | |
| Potassium | 192.33mg | 16% | |
| Total Carbs | 8.76g | 11% | |
| Sugars | 1.47g | 22% | |
| Dietary Fiber | 1.23g | 19% | |
| Protein | 7.3g | 56% | |
| Vitamin C | 4.2mg | 27% | |
| Iron | 0.3mg | 7% | |
| Calcium | 8.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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