Kare-Kare (Filipino Curry) Recipe

Serves: 4 Save

Ingredients (16)

  • 2 tablespoons (20g) white rice flour
  • 6 tablespoons (90ml) canola oil, divided
  • 2 1/4 pounds (1kg) oxtails, fat trimmed (see note)
  • 14 medium garlic cloves (60g), minced, divided
  • 1/2 medium red onion (about 4 ounces; 115g), finely diced, divided
  • 1 scallion, ends trimmed and sliced thinly on a bias for garnish, trimmings reserved
  • 4 small bok choy (about 1/4 pound; 115g), halved lengthwise
  • 1 medium Chinese eggplant (about 1/2 pound; 225g), ends trimmed and cut into 3-inch-long by 1-inch-thick batons
  • 4 ounces (115g) Chinese long beans or string beans, stem ends trimmed and beans cut into 3-inch lengths
  • 2 tablespoons (30ml) fish sauce
  • 8 1/2 ounces (about 1 cup; 240g) natural creamy peanut butter (see note)
  • 1 tablespoon (20g) annatto powder
  • 2 ounces ginisang bagoong (1/4 cup; 60g), plus more for serving (see note)
  • 2 1/2 ounces roasted, unsalted peanuts (about 1/2 cup; 70g), crushed, for garnish
  • 2 tablespoons (15g) homemade or store-bought fried garlic, for garnish
  • Cooked white rice , for serving

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


Learn how to make this recipe at Serious Eats