Orange and Green Chicken Curry

2T coconut oil

1# beans cut in 1" pieces
1# lean chicken thigh meat
half of one onion - minced

4 lg. garlic cloves - minced

3 med. carrots - chop in chunks

2 stalks celery - chop in chunks

Combine the above in a heavy-bottomed 5 quart pot, over medium heat.  Stir when the coconut oil melts and everything starts to sizzle.  Saute' and continue to stir frequently.  After 10 minutes or so, add 3 cups of water and the rest of the vegetables.  Potatoes, onions, peppers, and cabbage, all cut into ½-1" pieces.  Take 1-2 big handfuls of kale, strip the leaves from any stems.  Discard the stems and chop the leaves, adding them to the soup pot, along with some chopped celery greens.

Add 1T AROY-D green curry paste, a little more water if needed.  Cover and simmer over low-medium heat, 30-45 minutes.  Stir in the coconut milk and a little brown sugar or ¾-1c of golden raisins.  I believe a good curry needs to be a little spicy, hearty and savory.  But what really makes it z~i~n~g, is to balance that with a corresponding sweet element.  In place of raisins, you could use figs, prunes, or dried papaya chunks.

Let this mixture come to a simmer again, then shut off the heat, keep covered. and on the burner 30-60 minutes.  Stir, taste and make any flavor corrections needed.  The curry flavor wasn't strong enough, so I added 1T of a powdered Asian curry powder I really love.  Remember to Be Creative, Adventurous, and Cook Happy. . .😊. . . Lin