Recipe by Chef Irie
In his exploration of Dutch Caribbean cuisine, Chef Irie came across a recipe for savory curried peanut chicken and long beans. The Thai influence in the Dutch Caribbean islands makes surprising combinations like this one, fairly regular. Of course, Chef Irie made it his own.
- 3 lbs. Chicken Thighs, boneless
- 1 tsp. Salt (or to taste)
- 1 tsp. ground Black Pepper
- Canola Oil
- 2 tbsp. Yellow Curry Powder
- ¼ cup Onions, diced
- 1 tbsp. fresh Garlic, sliced
- 1 tsp. Red Pepper Flakes
- 1” piece Ginger, sliced
- 1 tsp. Garlic Powder
- 3 tsp. Paprika
- 2 tsp. ground Coriander
- 2 tsp. ground Oregano
- 3 tbsp. fresh Lime Juice
- ¾ cup Peanut Butter
- 2 cups chicken stock
- 1/4 cup Line-scented Peanuts
- Season chicken with the salt and pepper.
- In an oversize frying pan over medium-high heat, add the curry powder and stir for 30 seconds.
- Add the onion, garlic and chicken to the pan, stirring so the chicken becomes coated in the curry. Add the red pepper flakes, ginger, garlic powder, paprika, coriander, oregano, and lime juice, mix well, and continue to cook for 10 minutes. Remove the chicken and set aside.
- Add 1 cup of hot water and the peanut butter to the pan, stir well then add stock. Mix until the peanut butter has blended with the stock. Add the chicken back to the pot. Let simmer on low heat, covered, for 30 – 45 minutes. Cook for another 15 minutes if using bone in thighs.
- Garnish with peanuts and enjoy with steamed white rice or Chef Irie’s Long Beans.
