1 bunch fresh cilantro, stems removed
3 jalapenos, seeded and chopped
1 2-inch 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 13.5-ounce cans unsweetened coconut milk
2 tablespoons soy sauce
1 1/2 teaspoons kosher salt
1 pound boneless, skinless chicken breasts, 1/2 inch thick
2 cups cooked rice (I prefer brown jasmine)
1 Place the cilantro, jalapenos, 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. Add the onion and eggplant and cook until softened, about 5 minutes.
3 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. Simmer gently until the chicken is cooked through and the sauce thickens slightly, about 7 minutes. Serve over the rice.