Kare-kare recipe: this is how to get Filipino beef curry RIGHT!

                by Joost Nusselder | Updated:  December 21, 2020

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Do you like to eat curry? Then you’re sure to like kare-kare, or Filipino beef curry!

Kare-kare is a well-known dish from Pampanga, aptly hailed as the culinary capital of the Philippines. Its name is derived from the word “kari”, meaning “curry”.

However, kare-kare has a far different background from Indian curry. It has a similar flavor to satay because of the use of peanuts in the sauce.

Filipino Kare-Kare recipe

This Filipino kare-kare recipe is a meat and vegetable stew with oxtail, beef or tripe, eggplant, banana buds, pechay, string beans, and other vegetables that are mainly flavored with a sweet and savory peanut sauce.

Kare-kare recipe: getting started

To start cooking kare-kare, start off with sautéing atsuete or annatto seeds until the red-orange color comes out from the seeds.

After this, remove the seeds from the atsuete oil and proceed with stir-frying the chopped onions and minced garlic.

Once these become light brown and aromatic, add in the ground rice followed by the peanut butter. Continue stirring this rice peanut butter mixture then add in the choice of meat.

The vegetables should be cooked in a separate stockpot to prevent them from getting over-cooked. Simmer the meat and peanut butter mixture and then adjust the taste accordingly.
Kare-Kare beef curry
Kare-Kare’s Basic ingredients
There are other versions of  Kare-Kare where they substitute Beef with Pork.

Some use Seafood like Shrimp, mussels, crabs, and squid and they call this version as “ Kare-Kareng dagat” mainly because dagat means sea.

The best condiment for  Kare-Kare is bagoong alamang or fermented shrimp paste. The bagoong alamang is sautéed with onions and garlic and then sugar is added for sweetness.

For a more exciting bagoong alamang, red chilies are mixed in for added spice.

The saltiness and sweetness of the bagoong alamang balances and complements the nutty and meaty flavor of  Kare-Kare.

Just like any other Filipino main dish, Kare-Kare is best eaten with hot steamed rice.

Kare-Kare beef curry

Kare-kare Filipino Beef Curry recipe

Joost Nusselder
This Filipino Kare-Kare Recipe is a meat and vegetable stew with oxtail, beef or tripe, eggplant, banana buds, pechay, string beans and other vegetables that mainly flavored with a sweet and savory peanut sauce.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Filipino
Servings 5 people
Calories 659 kcal

Ingredients
  

  • lbs Beef hocks or Oxtail, cut into 2” lengths
  • 6 tbsp peanut butter
  • 1 bundle sitaw or long beans (cut 3″ length)
  • 2 bundles bokchoy / pechay
  • 3 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 tsp achuete powder for coloring
  • 1 medium eggplant (cut into 6 pieces)
  • 1 tbsp fish sauce
  • Bagoong or shrimp paste

Instructions
 

  • Boil the Beef hocks or Pork until soft. Set aside. Reserve the broth.
  • In a wok, saute garlic and onion.
  • Add pork hocks and fish sauce. Cook for a few minutes.
  • Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins.
  • Add the vegetables and cook until vegetables are tender. Stir occasionally.
  • Season with salt to taste.
  • Serve with bagoong or shrimp paste.

Notes

*** You can also use Mama Sita’s Kare-Kare Mix and omit 4 tbsp peanut butter and achuete powder.
 

Nutrition

Calories: 659kcal
Keyword Beef, Curry
Tried this recipe?Let us know how it was!

Kare-Kare-Beef curry

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.