Chicken Kare-Kare Inspired Peanut Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A Filipino-inspired stew marrying tender chicken in a rich peanut and curry sauce with savory undertones and hearty vegetables. This filipino ready in about 50 minutes pairs vegetable oil, minced garlic cloves, small, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp vegetable oil
• 4 cloves, minced garlic cloves
• 1 small, diced yellow onion
• 12 oz, thinly sliced chicken breast
• 1 medium, sliced into 1-inch pieces eggplant
• 1 cup, cut into 2-inch lengths string beans
• 1/3 cup, smooth peanut butter
• 1 cup coconut milk
• 1 cup water
• 1 tsp annatto powder
• 2 tsp curry powder
• 1 tbsp fish sauce
• to taste salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering. Add 4 minced garlic cloves and 1 small diced yellow onion, sautéing for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Add 12 oz thinly sliced chicken breast and cook for 5-6 minutes until the chicken is lightly browned and cooked through.
3. Step 3: Stir in 1 tsp annatto powder and 2 tsp curry powder, cooking for 2 minutes to release the spices' aroma.
4. Step 4: Add 1 cup coconut milk, 1 cup water, and 1/3 cup smooth peanut butter. Whisk gently until the peanut butter is fully incorporated and the sauce is smooth.
5. Step 5: Add 1 medium sliced eggplant and 1 cup string beans cut into 2-inch lengths. Stir well and simmer uncovered over low heat for 15 minutes until the vegetables are tender and the sauce thickens slightly.
6. Step 6: Season with 1 tbsp fish sauce, salt to taste, and 1/4 tsp black pepper. Simmer for another 5 minutes, then remove from heat and let rest for 5 minutes before serving with steamed rice.