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
How to Make It
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.