Spicy Red Curry Chicken with Pineapple
Ingredients
4 boneless, skinless chicken breasts, thinly sliced in 2 inch chunks. | ||
1 tbs vegetable oil | ||
1/4 cup red curry paste | ||
1/2 lb snow peas, trimmed | ||
1 and 1/2 cups pineapple chunks | ||
1 cup packed basil leaves | ||
4 tbs fish sauce | ||
kosher salt and black pepper to taste |
- Heat a large skillet or wok over high heat.
- Add the oil and curry paste and stir until fragrant, about 1 minute.
- Add the chicken and cook until starting to brown on both sides.
- Add the snow peas and pineapple and cook until the snow peas are bright green and tender and the chicken is cooked through, about 3 minutes.
- Stir in the basil and fish sauce, then season with salt and pepper.
- Serve with rice.
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