When I was ready to cook the meal, it came together very quickly thanks to all the prep, and so it will be on rotation for weeknight meals for a while. My daughter wasn't impressed with the basil flavor, so next time I'll leave that out. I served this with jasmine rice.
Red-Curry Chicken Stir Fry
1 T veg oil
¼ c red curry paste
4 boneless skinless chicken breasts thinly sliced
½ lb snow peas trimmed
¼ pineapple cut in ½” pieces (1 ½ cups)
1 c basil leaves
4 tsp fish sauce
Cooked rice, for serving
Heat a large skillet over high. Add oil and curry paste and cook 1 minute. Add chicken and cook until starting to brown, 1 minute. Add snow peas and pineapple and cook until peas are bright green and tender and chicken is cooked through, 3 minutes. Stir in basil and fish sauce and season with salt. Serve with rice.
Per serving (4) –