This is the recipe that he borrowed off his female co-worker. I laughed so hard. I thought here is my husband swapping recipes and reading womens magazines to find recipes. Well worth it! This recipe has amazing flavour. We have also served on top of noodles. Evan says this is a Keeper.
Thai Ginger Chicken
1 bunch fresh cilantro, stems removed
3 jalapenos, seeded and chopped
1 2-inch piece fresh ginger, peeled and thinly sliced
3 tbsp olive oil
1 medium yellow onion, sliced
1 small eggplant, quartered lengthwise and sliced 1/2 inch thick crosswise
2 13.5 ounce cans unsweetened coconut milk
2 tbsp soy sauce
1 1/2 tsp kosher salt
1 lb boneless, skinless chicken breasts, 1/2 inch thick ( we usually add more chicken)
2 cups cooked white rice
Place the cilantro, jalapenos, ginger, and 1 tbsp 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 min. Add the coconut milk, soy sauce, and 1/2 tsp 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.
Tip: If you're in the mood for something other than chicken, you can use shrimp or sirloin instead.
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