Start Stir-Frying Tonight (and Make This Chicken)
"If you're looking for the fastest way to create big flavors, then it's time to start stir-frying! Today, I'm making a Thai-inspired red-curry stir-fry with chicken, snow peas, and even some fresh pineapple (it adds just the right amount of sweetness). The true flavor creator in this recipe, however, is one secret ingredient: fish sauce. If you've never tried it before, you'll be shocked by how much depth it can create in almost no time. If you think you're not a fan of curry, try this recipe for dinner -- it might be just the thing to change your mind!"
-Everyday Food's Sarah Carey
Related: Quick, One-Pot Meal Ideas To Feed the Whole Family
Red-Curry Chicken Stir
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
Related: 20 Classic Comfort Food Recipes from Martha Stewart
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.
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