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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and easy Filipino chicken curry featuring tender chicken, colorful bell peppers, and creamy coconut milk all cooked in one pot. This filipino-inspired filipino ready in about 45 minutes pairs (13.5 oz) coconut milk, medium, chopped onion, minced garlic cloves 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.

★ 4.2 (12 ratings) Prep: 10 min Cook: 35 min Serves 5 Filipino cuisine 390 cal/serving
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Ingredients

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.

Frequently asked questions

How long does One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Filipino Chicken Curry with Bell Peppers and Coconut Milk?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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