'Microwave' Chicken Curry

UPDATE Aug. 2013: I've decided that this post needed an update as we don't really make it the way the original recipe called for anymore. We do it on the stove-top and the use slightly different ingredients now too. Left the link to the original recipe if you still wanna try it out via the microwave!

ORIGINAL POST: So this is a fabulous recipe that I absolutely love. It was a recipe featured on a food network show that got canceled starring George Duran called "Ham on the Street"-very fun show, too bad they stopped running it. Anyhow, although it seems kinda random for right now-I just did this recipe and used leftover thanksgiving turkey instead of chicken and it turned out marvelously. :0) Didn't use basil because it was on the expensive side, just used the whole bunch of cilantro. I also got really mild curry, didn't plan on it being so mild so I put in a little bit of Sriracha Hot Chili sauce (the really hot Asian chili sauce) to kinda of heaten it up a little, did the trick. Also, you don't have to do it in the microwave, I just do it on the stove in a pan-it went really quick because the turkey's already cooked.

And if you don't already have curry, I would recommend the Vermont curry sauce, so easy to use and it comes in already portioned Tbsp rectangles-love it! It comes in 5 different levels of heat, I got the first, I'd say you'd be safe with the third one, though not quite sure what it's called on the box. Anyways, try this recipe, it's so easy and you'll love it if you're a fan of the curry taste! (You can always add an extra cube of curry if it's tasting heavy on the coconut milk...) Oh, and one last thing I've noticed as I'm eating this: as someone who's had it with chicken before, the turkey flavor is stronger than chicken, so if that's not your thing, of if it throws you off just add a little bit more spice. Still tastes 'oh so good' though...

Oh, and here is the  link the to recipe on Food Network's site if you want to check out the original recipe.

INGREDIENTS:

• 2 Tbsp olive oil or vegetable oil
• 2 - 3 Tbsp curry paste, chopped up into smaller pieces (incorporates quicker this way!)
• 1/4 cup to 1/2 cup of diced onion, your preference 
• 4 boneless, skinless chicken breasts (or thigh, sometimes it's cheaper), cut into strips (or chunks)
• 1/2 bunch basil, leaves chopped (We tried this out w/ Thai Basil, still good! And it's usually cheaper too! Makes for a more Asian flavored curry.)
• 1/2 bunch cilantro, leaves chopped
• 1 (13.5-ounce) can coconut milk
• 2 tablespoons soy sauce
• Kosher salt
• Freshly ground black pepper
• Sriracha to taste (ranges anywhere from 1/2 tsp to a Tbsp, totally up to you. And if you're preparing for a range of tastebuds, kids included, I would just add it to individual bowls when serving)
• 2 -3 cups or 1 small pkg of bean sprouts(This is totally approximate. We buy ours at Winco and it usually it comes in a smallish pkg. I can't remember how much is in there, but we usually dump it all in. I've also bought it at Macys before and it was just an open bin and you get however much you want.)
• Steamed rice, to serve
• Paprika, for garnish
• 1 scallion, thinly sliced, for garnish (Totally optional, we usually leave this part out b/c we use the onion in the curry)

PREPARATION: 

1. Heat the oil in a large saucepan or wok and add the curry paste, mix and let it go until it's bubbly.
2. Add diced onions and let it go for a few minutes, you want to caramelize the onions by the end
3. Add the chicken and cook until a little over half-way done, until you just see some pink left on the chicken. Don't want to overcook at this stage, or you'll have tough chicken by the end. It'll cook the rest of the way in the coconut milk broth.
4. Add the coconut milk, basil, cilantro and soy sauce and season with salt and pepper. Give it a good stir, cover it, and bring it up to a boil.
5. Drop it back down to a simmer and add bean sprouts. If you want to add hot sauce (sriracha) I would do it at this stage Let everything simmer for 5 - 10 min. Really flexible recipe, you just want to make sure your chicken is cooked through all the way and then cook until the bean sprouts are the texture you want. The longer the you let it simmer the softer they get. We prefer them firmer so we just add them in at the very end for a few minutes.
6.  Serve over steamed rice, garnished with paprika and scallions. Enjoy!