Ingredients
-
1
-
3
-
1
-
3
-
1
-
1
-
2
-
2
-
1 1/2
-
1
-
2
-
-
-
-
Directions
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 , 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 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
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Steps
|
1
Done
|
Place the Cilantro, Jalapeos, Ginger, and 1 Tablespoon of the Oil in a Food Processor and Pulse Until Combined. |
|
2
Done
|
Heat the Remaining Oil in a Large Saucepan Over Medium Heat. |
|
3
Done
|
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
Done
|
Add the Reserved Cilantro Mixture, the Remaining Salt, and the Chicken. |
|
5
Done
|
Simmer Gently Until the Chicken Is Cooked Through and the Sauce Thickens Slightly, About 7 Minutes. |
|
6
Done
|
Serve Over the Rice. |
