Easy Thai Kare Kare with Chicken Recipe

Ingredients

• 1.5 lbs chicken thighs, bone-in, skin-on, cut into pieces
• 1/2 cup peanut butter
• 2 tablespoons annatto oil (or substitute with regular oil and a pinch of paprika)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 medium eggplant, cut into half-moons
• 1 cup string beans, trimmed
• 5 cups chicken broth
• 2 tablespoons fish sauce
• Salt to taste
• Ground black pepper to taste
• Steamed jasmine rice, for serving

Instructions

1. In a 6-quart Dutch oven, heat 2 tablespoons of annatto oil over medium heat until shimmering.
2. Add the diced onions and sauté for 3-4 minutes until translucent and soft.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the chicken pieces and sear until lightly browned on all sides, about 6-8 minutes.
5. Pour in 5 cups of chicken broth and bring the mixture to a simmer. Cook for 15 minutes until the chicken is tender.
6. Stir in 1/2 cup of peanut butter until well combined, ensuring the sauce is smooth.
7. Add the sliced eggplant and string beans, cooking for an additional 5-7 minutes until the vegetables are tender.
8. Season with 2 tablespoons of fish sauce, salt, and ground black pepper to taste.
9. Serve hot with steamed jasmine rice and a side of bagoong. Garnish with crushed peanuts if desired.