Todd'S Thai-Style Chicken Curry - cooking recipe

Ingredients

3 tablespoons indian curry paste
3 tablespoons olive oil
1 tablespoon peanut butter
4 boneless skinless chicken breasts, cut into large chunks
1/2 bunch basil leaves, chopped
1/2 bunch cilantro leaf, chopped
2 (13 -14 ounce) cans coconut milk
2 tablespoons soy sauce
1 tablespoon light brown sugar (optional)
salt
fresh ground black pepper
3 cups cooked white rice

Preparation

In a large microwave safe pot with a lid, mix together curry paste, oil, and peanut butter. Cover and microwave on high for 2 minutes. Add chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.
Add basil, cilantro, coconut milk, soy sauce, and brown sugar and season with salt and pepper. Stir to mix very well, cover it, and microwave on medium for 4 minutes. Stir again, cover, and let it rest for 3 to 4 minutes.
Serve hot over white rice.