Name: Red Curry Chicken Stir-Fry
Prep time: 15 min
Total time: 15 min
Ingredients: 1 tablespoon vegetable oil; 1/4 cup red-curry paste; 4 boneless, skinless chicken breasts, thinly sliced (1 pound total); 1/2 pound snow peas, trimmed; 1/4 pineapple, cut into 1/2-inch pieces (1 1/2 cups); 1 cup packed fresh basil leaves; 4 teaspoons fish sauce; Coarse salt; Cooked rice, for serving

Simple yet bold ingredients (including store-bought red curry paste) make this stir-fry inspired by the flavors of Thai cuisine a quick and exciting weeknight meal.

Red Curry Chicken Stir-Fry

vegetable oil

red-curry paste

boneless, skinless chicken breasts, thinly sliced (1 pound total)

snow peas,

pineapple, cut into 1/2-inch pieces (1 1/2 cups)

basil leaves

fish sauce

salt

rice,

Heat a large skillet or wok over high. Add oil and curry paste and cook, stirring, until fragrant, about 1 minute. Add chicken and cook until starting to brown, about 1 minute. Add snow peas and pineapple and cook until snow peas are bright green and tender and chicken is cooked through, about 3 minutes. Stir in basil and fish sauce and season with salt. Serve with rice.

This was amazing. I followed the ingredients/instructions exactly and this was the best stir fry I ever made! It is the first stir fry that I make at home that tastes authentic, as if I ordered it from the restaurant. The pineapple creates this juicy sauce so nothing burns until the end, the basil adds such a nice fragrance and taste, red curry is perfect for this just a little spicy not too much. I love this recipee. And it was so fast to make! I had no rice so I served on a bed of rice noodles

A very hot pan and a little bit of fat are the secrets to a great stir-fry. Everyday Food editor Sarah Carey also adds curry paste and pineapple to create a sweet and savory dish. 

Red Curry Chicken Stir-Fry

Prep Time: 15 minutes

Total: 15 minutes

Author : Martha Stewart

Ingredients

Instructions

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