Thai Ginger Chicken - cooking recipe

Ingredients

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

Preparation

Place the cilantro, jalapenos, 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.