Thai Ginger Chicken

READY IN: 30mins
Recipe by dicentra

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

Top Review by Jostlori

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.

Ingredients Nutrition

Directions

  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.

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