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.Tip: If you're in the mood for something other than chicken, you can use shrimp or sirloin instead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3311.77 Kcal (13866 kJ) | ||
| Calories from fat | 2263.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 251.48g | 387% | |
|---|---|---|---|
| Cholesterol | 267.57mg | 89% | |
| Sodium | 6798.96mg | 283% | |
| Potassium | 4808.04mg | 102% | |
| Total Carbs | 176.67g | 59% | |
| Sugars | 43.79g | 175% | |
| Dietary Fiber | 33.02g | 132% | |
| Protein | 125.68g | 251% | |
| Vitamin C | 85.1mg | 142% | |
| Iron | 19.3mg | 107% | |
| Calcium | 249.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 148.05 Kcal (620 kJ) | ||
| Calories from fat | 101.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 387% | |
|---|---|---|---|
| Cholesterol | 11.96mg | 89% | |
| Sodium | 303.94mg | 283% | |
| Potassium | 214.94mg | 102% | |
| Total Carbs | 7.9g | 59% | |
| Sugars | 1.96g | 175% | |
| Dietary Fiber | 1.48g | 132% | |
| Protein | 5.62g | 251% | |
| Vitamin C | 3.8mg | 142% | |
| Iron | 0.9mg | 107% | |
| Calcium | 11.2mg | 25% | |
* 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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