Microwave Chicken Curry

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This was great!

I used Green Curry Paste that I bought at Whole Foods. I found it to be not very hot -- so next time I need to amp up the spice!

Next time I will add some vegetables and maybe less coconut milk.

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I have made this several times and we love it!
I cut the curry paste and oil in half (makes it a little less spicyand also use 1 can of coconut milk instead of two. There is still enough liquid that we can dip naan in and also pour over the rice.

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This is one of those good last minute supper recipes. So much flavor and so many possibilites--add sauteed onions, peppers, snow peas, etc... And the leftovers are incredible.

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Is quick, simple and very tasty.

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I couldn't find a microwavable pot with a lid, so I just made the recipe on the stove in a medium/large saucepan, and it is delicious!! 3 days later it's even better.

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I liked it a lot. I put in a chopped onion with the first heating of the curry paste and oil, and I only used half the coconut oil, and it all came out very well.

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Our son served the curry chicken recipe earlier. The prep looked easy and the house gathered an increasingly wonderful aroma. As a completed recipe, the curry chicken had a wonderful presentation, aroma and the flavor was so wonderful that I spent the next day thinking and talking about it. Two days later.............I'm serving this to my friend who will want the recipe also.

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at my grocery store they dont have curry paste. so i had to substitute curry powder. i dont think i used enough. and also 2 cans of coconut milk is way to much. made the dish too sweet

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I got to try this at a live event with George. The chicken comes out so juicy and the sauce is great! If you like heat, you'll love this!

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This is so good we have replaced our old curry chicken recipe with this one!