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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 bunch fresh cilantro, stems removed |
3 jalapeños, seeded and chopped |
1 2-inch piece fresh ginger, peeled and thinly sliced |
3 tablespoons olive oil |
1 medium yellow onion, sliced |
1 small eggplant, quartered lengthwise and sliced 1/2 inch thick crosswise |
2 13.5-ounce cans unsweetened coconut milk |
2 tablespoons soy sauce |
1 1/2 teaspoons kosher salt |
1 pound boneless, skinless chicken breasts, 1/2 inch thick |
2 cups cooked white rice |
Directions:
1. 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.
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