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Thai Ginger Chicken

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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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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