Spicy Red Curry Chicken with Pineapple


  • 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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.