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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Real Simple. I will use zucchini in place of the eggplant when making this. Can be made with shrimp instead of chicken. Ingredients:
1 bunch fresh cilantro, stems removed |
3 jalapenos, seeded and chopped |
1 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 1/2 ounce) cans unsweetened coconut milk |
2 tablespoons soy sauce |
1 1/2 teaspoons kosher salt |
1 lb boneless skinless chicken breast |
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.
2. Heat the remaining oil in a large saucepan over medium heat.
3. 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.
4. Add the reserved cilantro mixture, the remaining salt, and the chicken.
5. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes.
6. Serve over the rice.
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