Microwave Chicken Curry

• 2 tablespoons indian curry paste
• 3 tablespoons olive oil
• 4 chicken breasts, cut into strips
• 1/2 bunch basil leaves, chopped
• 1/2 bunch cilantro leaf, chopped
• 2 (13 1/2 ounce) cans coconut milk
• 2 tablespoons soy sauce
• kosher salt
• fresh ground black pepper
• steamed rice, to serve
• paprika, for garnish
• 1 scallion, thinly sliced, for garnish

1. In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.
2. Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.

indian curry, olive oil, chicken breasts, basil, cilantro leaf, coconut milk, soy sauce, kosher salt, fresh ground black pepper, rice, paprika, scallion

Taken from www.food.com/recipe/microwave-chicken-curry-169222 (may not work)