This is a very quick microwave version of a classic Malaysian chicken recipe. It’s a good introduction to green curries in general and easy chicken supper dishes in particular.
My recipe is for two people. For four simply double the amount of chicken and curry paste.
You need:
350g skinned and boneless chicken pieces 300ml coconut milk 2tbs green curry paste Juice and zest of half a lime Sliced coriander leaves (cilantro) to taste 1tbs oil + 1tsp sesame oil
Cut the chicken into bite-sized pieces and put them into a microwave dish, together with the oils. Stir and microwave for 4 minutes on high.
Stir in the green curry paste and microwave again for a further 2 minutes. Add the coconut milk and the lime zest, reduce the power to medium, and microwave for 4 minutes, stirring half-way through the cooking time.
Check that the chicken is thoroughly cooked, then stir in the lime juice and coriander. Taste and adjust the seasoning, adding a little salt if necessary. Microwave on medium for 30 seconds and serve immediately.
