No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Red-Curry Chicken Stir-Fry

  • Prep:
  • Total Time:
  • Servings: 4
Red-Curry Chicken Stir-Fry

Photography: Romulo Yanes

Source: Everyday Food, December 2013


  • 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


  1. 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.

Cook's Note

A very hot pan and some fat are essential to this speedy method. Preparation is key; cut all ingredients into pieces of equal size before cooking.

Related Topics