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

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Directions

Learn how to make this recipe at Serious Eats