Thai Ginger Chicken

"From Real Simple. I will use zucchini in place of the eggplant when making this. Can be made with shrimp instead of chicken."
photo by Jostlori photo by Jostlori
photo by Jostlori
Ready In:




  • 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 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.

Questions & Replies

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  1. 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.
  2. DebS 2
    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!
  3. Pixies Kitchen
    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.


<p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: <br /><br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src= border=0 alt=Photobucket - Video and Image Hosting /> <img src= border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src= border=0 alt=Photobucket - Video and Image Hosting /> <img src= border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src= alt= /> <img src= alt= /></p>
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