Ingredients
- 2 tablespoons Indian curry paste
- 3 tablespoons olive oil
- 4 boneless, skinless chicken breasts, cut into strips
- 1/2 bunch basil, leaves chopped
- 1/2 bunch cilantro, leaves chopped
- 2 (13.5-ounce) cans coconut milk
- 2 tablespoons soy sauce
- Kosher salt
- Freshly ground black pepper
- Steamed rice, to serve
- Paprika, for garnish
- 1 scallion, thinly sliced, for garnish
Directions
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.
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
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By readingkelly
Ohio
on December 21, 2010
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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.
By bennettfamily5_...
Bloomington, 52
on February 12, 2010
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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.
By vanessas_4103277
Fargo, ND
on February 04, 2009
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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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