Ingredients Meat & Poultry Chicken Chicken Breast Recipes Red Curry Chicken Stir-Fry 3.7 (50) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 17, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 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. Ingredients 1 tablespoon vegetable oil ¼ cup red-curry paste 4 boneless, skinless chicken breasts, thinly sliced (1 pound total) ½ pound snow peas, trimmed ¼ pineapple, cut into ½-inch pieces (1 ½ cups) 1 cup packed fresh basil leaves 4 teaspoons fish sauce Coarse salt Cooked rice, for serving Directions 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. Romulo Yanes Cook's Notes Stir-FryingA 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. Rate it Print