Under 30 Minutes

Red Curry Chicken Stir-Fry

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.

  • Prep:
  • Total Time:
  • Servings: 4

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 Notes

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.


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