Thai Ginger Chicken

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

Preparation

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.