Total Time
Prep 15 mins
Cook 15 mins

From Real Simple. I will use zucchini in place of the eggplant when making this. Can be made with shrimp instead of chicken.

Ingredients Nutrition


  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.
Most Helpful

I knew from the moment I opened the jar of the magic bullet and got a whiff of the jalapeno, ginger, cilantro mash that this recipe was going to be awesome! It did NOT disappoint! If I could give this recipe more than five stars, I would. We followed the recipe exactly, but it was difficult to know how much ginger to use. I used a piece about two inces long and an inch thick - but next time will use a little more. Same for the jalapenos - but it's hard to judge because it depends on the peppers. The sauce was amazing "as is", though for out taste it could have been a tad spicier. I think this would be equally good with a firm white fish (mahi?), tofu, or shrimp. Served over jasmine rice, this was truly a fantastic meal. Thanks for posting, Dicentra! Made for Recipes Without Photos.

Jostlori March 05, 2013

Really wonderful! I wasn't sure how much 1 bunch of cilantro was or how large 1 piece of fresh ginger was so I used my best guess. I cut my chicken into strips and served it with Jasmine rice one of the other reviewers suggested. I used zucchini instead of eggplant because I cut the recipe in half for just two of us and one eggplant would have been too much. I will be making this again and again. Thanks for sharing!

DebS #2 March 08, 2009

This was a great dish! I was a little concerned that it might have been too hot but it was perfect and even my children cleaned their plates. I cut my chicken breast into strips and allowed them to cook in the sauce for 20 minutes on medium heat. We served this over some jasmine rice and it went with it perfectly. Thank you for posting such a great recipe.

Pixie's Kitchen February 06, 2008