Chicken Curry Stir Fry

With chicken breast for protein and a bunch of vegetables needing attention, this dish was a cinch!  Having lots of pastes and sauces on hand helps.  You can use any vegetables you have available. If you don't have dill, you can use parsley or cilantro.

ON THE CUTTING BOARD:



Four small chicken breasts, half a head of a small cabbage, one fingerling potato, bunch of kale, half an onion, three garlic cloves, 1/2 inch piece of ginger, a few threads of fresh thyme, parsley, dill, asparagus, red chilies, two stalks of celery, olive oil, fish sauce, black vinegar, dark soy sauce, Thai green chili paste.

STEP ONE:









Heat 2 tsp. of olive oil in a wok (or large, deep pan) and add 1 tsp. of green curry paste or to taste. Stir frequently for one minute and turn the heat to very low. Roughly chop the onion, garlic, ginger and about a quarter cup of dill and throw into a NutriBullet or similar blender with 1/4 tsp. of kosher or sea salt and 3 T. of water.
You will have a thick green sauce.

STEP TWO:





Add the green sauce to the pan, allowing it to simmer for about a minute. Add the chicken breasts (cut into large cubes) and a handful of dried red chilies. Stir over medium heat and cook for four minutes or so.

STEP THREE:





Add the celery, cabbage and thinly sliced fingerling potato. Pour 1 T. of fish oil, 2 tsp. dark soy sauce and 2 tsp. black vinegar into the wok and stir over medium heat until cabbage wilts and celery softens. Add the fresh herbs. Can add some turmeric if you have it for color, flavor and its anti-inflamatory properties (good for the brain too!).

STEP FOUR:








Add asparagus to wok and cook for a couple of minutes and then add the kale. Cook for a couple of minutes until the kale begins to wilt. Adjust seasonings if needed, turn off heat and serve.

ENJOY!



I served this dish with Persian rice which will be the subject of another post.

ALLA VOSTRA SALUTE!