Ingredients
1 tablespoon vegetable oil
1/4 cup red-curry paste
4 boneless, skinless chicken breasts, thinly sliced (1 pound total)
1/2 pound snow peas, trimmed
1/4 pineapple, cut into 1/2-inch pieces (1 1/2 cups)
1 cup packed fresh basil leaves
4 teaspoons fish sauce
Coarse salt
Cooked rice, for serving
Preparation
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.
