I ate so much delicious Asian food while I was on vacation (read more about that HERE). In Australia, our hotel was right in China town, and there was a (very) small Thai restaurant right around the corner that we may or may not have visited twice ;). So spicy, so good!

I’ve only recently started cooking with curry pastes, but last night I tried to recreate the delicious spicy stir fry I had on vacation. I sliced up some chicken, tossed in some snow peas, and used some authentic red curry paste I found in my pantry from my last Try The World box. (Yep, I’m still loving Try The World! You can read more about that HERE.) 15 minute dinner for the win! You can serve it up as-is or over rice (or cauliflower rice). Lots of protein, lots of flavor! Give it a try and let me know what you think. Enjoy!

Red Curry Chicken Stir Fry

1 pound boneless skinless chicken breast, sliced thin
1 tbsp canola oil
1/4 cup red curry paste
1 tbsp fish sauce
1 tbsp oyster sauce
12 oz fresh snow peas
1 tbsp water
1 cup fresh basil, loosely packed

1. Heat large skillet over medium high heat. Add oil and curry paste and cook ~30 seconds.
2. Add chicken and cook about 1 minute or until almost cooked through. Add peas, fish sauce, oyster sauce, and water. Cook until peas are tender, 3-4 minutes.
3. Remove from heat. Stir in fresh basil.

Categories: Main Dish

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