Red Curry Chicken Stir-Fry

Prep Time:
15 mins
Total Time:
15 mins

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.


  • 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


  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.

    Romulo Yanes

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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