Microwave Chicken Curry

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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