Coconut-Chile Chicken & Eggplant

A quick Malaysian-inspired stir-fry pairs deeply browned summer eggplant and tender chicken with a tangy, aromatic coconut-chile sauce.

This recipe may need another look before cooking.

It scored 6/10, below our 8/10 retry mark.

Set a large wok or skillet and a small covered saucepan on the stove; wash and dry the produce while the cookware is still cool.
Combine 1/2 cup dry jasmine rice, 3/4 cup water, and 1/4 teaspoon kosher salt in the saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
Whisk together 1/3 cup unsweetened light coconut milk, 1 tablespoon low-sodium soy sauce, 1 tablespoon lime juice, 2 teaspoons brown sugar, 1 teaspoon sambal oelek, and 1/2 teaspoon ground turmeric.
Cut 12 ounces Japanese eggplant into 3/4-inch pieces. Heat 1 teaspoon neutral cooking oil in the wok over medium-high heat, add the 12 ounces eggplant, and stir-fry for 6 to 8 minutes until browned and tender; transfer it to a plate.
Cut 12 ounces chicken thighs into bite-size pieces and season with 1/4 teaspoon kosher salt. Heat 1 teaspoon neutral cooking oil in the wok over high heat; add the 12 ounces chicken and stir-fry for 6 to 8 minutes. Add 2 cloves minced garlic and 1 tablespoon minced ginger for 30 seconds, return the browned pieces from the plate, and pour in the sauce. Simmer for 3 minutes, until glossy and the chicken reaches 165°F.
Thinly slice 2 green onions and tear 0.5 ounce Thai basil. Fold both into the stir-fry, divide the contents of the saucepan between two bowls, spoon the stir-fry alongside, and serve immediately.

Total time: 40 minutes

Estimated cost: $9–$11 for 2 servings

Health notes: About 630 calories per serving, with roughly 35 grams of protein plus a generous serving of eggplant.

Drink pairing: An off-dry Riesling cools the chile heat and complements the coconut-lime sauce.

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