Using fresh herbs and spices is a great way to add flavor to a dish without adding extra salt and fat.
The spices and fresh herbs chosen to enhance the following recipe offer health boosting properties as well as preventative and healing benefits.
Using hot spices in your cooking is also a little trick to use when you want to rev up your metabolism!
Enjoy my “Mt Tam Red Thai Curry Chicken” recipe I originally created to teach Marin County teens how to cook “healthy” in my role as a natural foods chef with The First Lady’s Chefs Move to School Campaign:
Chef Aprilanne Hurley’s Mt. Tam Thai Red Chicken Curry
(Recipe Serves 4 People)
Ready in about 40 minutes:
- 1 – 3 tbsp. coconut oil (or use all or part olive oil for sauteing)
- 2 medium onions, diced
- 5 cloves garlic, diced
- 1″ piece of ginger, peeled and diced
- 1 Red Pepper – julienned
- 2 cups of Colorful assortment of chopped, sliced, or diced “Veggies in Season” such as Red Pepper – julienned, Carrots, Swiss Chard, Spinach, Zucchini, and/or Eggplant, etc. (Use what’s in season and fresh!)
- 3 red or green chilies, diced (we can adjust the amount of chilies depending on desired level of spiciness)
- 2-3 tbsp. fresh coriander, chopped
- 1/4 tsp. turmeric
- 1 Tbsp. Red Curry Paste (
- Optional – but worth it: You can also add a finely diced stalk of lemongrass – I found fresh lemongrass at Whole Foods – OR use 2 Tbsp. ready-bought lemongrass – available frozen at most Asian stores)
- Pinch of sea salt
- 4 Chicken Breasts (fillets) cut into small pieces (we will use equal amount of school’s pre-cooked pulled chicken)
- 1/2 – 1 cup boiled water (We can also use light coconut milk for part or all of the liquid – depending on how it will effect the nutritional data accordingly).
- Bunch of fresh basil, thinly sliced, reserve a few whole leaves for garnish
- 5 limes – sliced into wedges for garnish (optional)
Step 1: Heat Oil in a skillet set on medium heat. Saute onions, tomatoes, garlic, assorted veggies, ginger and sea salt for 5 minutes. Stir in chiles.
Step 2: Stir in Thai Red Curry Paste, coriander, turmeric, and chopped lemon grass stalk. Let cook about 5 minutes.
Step 3: Add in chicken and a little bit of hot water to cook through.
Step 4: Add more hot water to thicken sauce, keeping in mind that when the curry has cooked down, sauce will thicken even more. Let simmer 20 – 25 minutes.
Serve over steamed brown rice (or not if you don’t want the starch) and garnish with thinly sliced fresh basil leaves and lime wedges…and Enjoy!
About The Author:
Aprilanne Hurley is a Certified Specialist in Fitness Nutrition, Author of The Party Girl Diet, and Health Expert for California Living TV, the Bay Area’s original lifestyle show featuring California’s trends in food, travel, and healthy living.
Hurley’s Party Girl Diet book and Kindle (e-book edition) are available on Amazon.com …so you can “Keep the Party Going…While You Lose the Weight!” The Party Girl Diet’s revolutionary new diet and lifestyle plan combines today’s groundbreaking health and nutrition research with Hurley’s penchant for good living to provide a healthy, sustainable plan you will want to enjoy for the rest of your life!
Coming to Amazon 2011: The Sexy Abs Diet by Aprilanne Hurley. Discover the 7 Secret Weapons to Attaining Sleek, Sculpted, Sexy Abs in One Easy Sexy Abs Diet and Workout Plan!
Aprilanne Hurley SFN is available for personal nutrition consultations. Contact Aprilanne @ [email protected], or call 415.209.0722 and “keep the party going!”