Thai Ginger Chicken

• bunch fresh cilantro, stems removed↗1
• jalapenos, seeded and chopped↗3
• piece fresh ginger, peeled and thinly sliced↗1
• tablespoons olive oil↗3
• medium yellow onion, sliced↗1
• small eggplant, quartered lengthwise and sliced 1/2 inch thick crosswise↗1
• (13 1/2 ounce) cans unsweetened coconut milk↗2
• tablespoons soy sauce↗2
• teaspoons kosher salt↗1 1⁄2
• lb boneless skinless chicken breast↗1
• cups cooked white rice↗2

Step-by-step instructions

1. 1

   Place the cilantro, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined.

2. 2

   Heat the remaining oil in a large saucepan over medium heat.

3. 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. 4

   Add the reserved cilantro mixture, the remaining salt, and the chicken.

5. 5

   Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes.

6. 6

   Serve over the rice.