Rating: 3.5 stars
45 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 17
  • 2 star values: 4
  • 1 star values: 0
Sara Quessenberry

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Credit: Beatriz da Costa

Recipe Summary

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • 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 ½ teaspoon of the salt. Bring to a simmer.

  • Add the cilantro mixture, remaining salt, and chicken. Simmer until the chicken is cooked through and sauce thickens slightly, about 7 minutes. Serve on rice.

Nutrition Facts

990 calories; calories from fat 48%; fat 53g; saturated fat 38g; cholesterol 65mg; sodium 1430mg; carbohydrates 93g; fiber 8g; sugars 8g; protein 39g.
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