Microwave Chicken Curry

(Serves 6)

2 Tbsp. Indian curry paste
3 Tbsp. olive oil
4- 4 oz. boneless, skinless chicken breasts, cut into strips
1/2 bunch basil, leaves chopped
1/2 bunch cilantro, leaves chopped
2 (13.5-oz.) cans coconut milk
2 Tbsp. soy sauce
Kosher salt
Freshly ground black pepper
Steamed brown rice, to serve
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.
2. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.
3. 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.
4. Serve over steamed rice, garnished with scallions, and cilantro.

Nutrition information per serving: 500kcal, 50g carbs, 22g protein, 25g fat, 1.5g saturated fat, 480mg sodium, 4g fiber

Approximate cost per serving: $2.35