Intimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Chef Curtiss Hemm now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer.
From Chef Curtiss: I love Thai food because it adds simple, subtle and fresh flavors. This is a 10-minute weeknight meal that can easily be added to the weekend for an amazing dinner with friends. Great food deserves great company after all.
- 1 pound chicken breast, sliced thinly across the breast
- ½ cup garlic cloves, peeled, smashed
- 4 teaspoons brown sugar
- 1 ½ teaspoon white pepper, ground
- 3 teaspoons fish sauce
- 4 tablespoons coconut oil or canola oil
- 2-3 tablespoons water
- 1 cup cilantro leaves
- In a large skillet set over medium high heat heat the coconut or canola oil until very hot. Add the garlic, stirring constantly so it doesn’t burn. When slightly golden brown, add the chicken. Cook until slightly golden brown, stirring every so often.
- When the chicken is cooked through add the palm sugar, fish sauce and pepper. Mix well to combine. Cook for another minute or two. If the pan gets dry add some water, a tablespoon at a time until the liquid lightly coats the chicken.
- Serve on steamed jasmine rice and garnish with the fresh cilantro leaves and a lime wedge or two (optional).
- Servings: 4
Amount Per Serving
- Calories: 294
- Total Fat: 15.88g
- Cholesterol: 72mg
- Sodium: 435mg
- Total Carbs: 9.58g
- Dietary Fiber: 0.70g
- Sugars: 3.37g
- Protein: 25.34g
Chef Curtiss Hemm is the founder and Executive Director of Pink Ribbon Cooking, LLC. He is the author of Garde Manger: The Cold Kitchen, a contemporary culinary textbook. He currently sits on the Vermont Hope Lodge Advisory Committee Council 2013 and the Vermonters Taking Action Against Cancer (www.vtaac.org) Quality of Life Work Group. Learn more at www.pinkribboncooking.com.