Thai Ginger Chicken

• 1 bunch fresh cilantro, stems removed
• 3 jalapenos, seeded and chopped
• 1 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 1/2 ounce) cans unsweetened coconut milk
• 2 tablespoons soy sauce
• 1 1/2 teaspoons kosher salt
• 1 lb boneless skinless chicken breast
• 2 cups cooked white rice

1. Place the cilantro, jalapenos, 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.

fresh cilantro, jalapenos, fresh ginger, olive oil, yellow onion, eggplant, unsweetened coconut milk, soy sauce, kosher salt, chicken breast, white rice

Taken from www.food.com/recipe/thai-ginger-chicken-274622 (may not work)