One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A quick and easy Filipino chicken curry featuring tender chicken, colorful bell peppers, and creamy coconut milk all cooked in one pot. This Filipino recipe, ready in about 45 minutes, pairs boneless chicken thighs, coconut milk, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 5, 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

• 1.5 lbs, cut into 2-inch pieces boneless chicken thighs
• 1 can (13.5 oz) coconut milk
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips green bell pepper
• 2 medium, peeled and diced into 1-inch cubes potatoes
• 1 medium, chopped onion
• 3, minced garlic cloves
• 2 1/2 tbsp yellow curry powder
• 1 1/2 tbsp fish sauce
• 2 tbsp vegetable oil
• 3/4 cup water
• 1/2 tsp black pepper
• to taste salt

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large deep skillet over medium heat. Add 1 medium chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
2. Step 2: Stir in 2 1/2 tbsp yellow curry powder and cook for 1 minute to bloom the spices. Add 1.5 lbs boneless chicken thighs cut into pieces and cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.
3. Step 3: Pour in 1 can (13.5 oz) coconut milk and 3/4 cup water, stirring to combine. Add 2 diced potatoes and season with 1 1/2 tbsp fish sauce, 1/2 tsp black pepper, and salt to taste.
4. Step 4: Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through.
5. Step 5: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stirring to incorporate. Cook uncovered for an additional 5 minutes until the peppers are slightly softened but still vibrant.
6. Step 6: Taste and adjust seasoning as needed. Serve hot with steamed rice or your favorite grain.