Low Carb Kare-Kare
Indulge in the bold flavors of traditional Filipino comfort food with a healthy twist—Low Carb Kare-Kare. This keto-friendly version of the classic peanut stew swaps high-carb thickeners for modern alternatives, while retaining its rich, nutty, and savory essence. Tender oxtail is slow-simmered to perfection, then paired with nutrient-packed vegetables like bok choy, eggplant, and green beans. Coconut milk and unsweetened peanut butter deliver a creamy, flavorful base, enhanced with fish sauce and a vibrant touch of anatto oil. Ground toasted rice provides authentic texture, and low-carb thickeners ensure guilt-free indulgence. Perfect for family dinners or special occasions, this hearty dish is a satisfying way to celebrate Filipino cuisine while staying true to your low-carb goals. Serve steaming hot and enjoy every spoonful!
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Recipe Information
Ingredients
- 2 pounds Oxtail
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 8 cups Water
- 1 medium, sliced into rounds Eggplant
- 1 cup, trimmed and halved Green beans
- 0.5 cup, unsweetened Peanut butter
- 1 cup Coconut milk
- 2 tablespoons Fish sauce
- 2 tablespoons Anatto oil
- 1 bunch, separated and cleaned Bok choy
- 2 tablespoons Ground toasted rice
- 1 teaspoon Low-carb thickener (e.g., xanthan gum)
Instructions
Season oxtail with salt and pepper. In a large pot, add the oxtail, onion, garlic, and water. Bring to a boil, then reduce heat and let it simmer for about 2 hours or until the oxtail is tender.
Once the oxtail is tender, remove any scum or excess fat from the surface and add the eggplant and green beans. Cook for another 15 minutes until the vegetables are tender.
In a separate bowl, combine peanut butter, coconut milk, fish sauce, and anatto oil. Stir until smooth.
Stir the peanut mixture into the pot with the oxtail and vegetables. Add ground toasted rice and the low-carb thickener, stirring continuously to incorporate.
Simmer the stew for another 10 minutes, allowing the sauce to thicken.
Add the bok choy and cook for a further 5 minutes or until the bok choy is just tender.
Taste and adjust the seasoning according to preference. Serve hot, optionally garnished with additional anatto oil drizzles for color.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.2 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 151 mg | 12% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1011 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
