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. ---------------------------------------------------------------------------
Nutrition
Ingredients
