Sautéed Filipino Chicken Curry with Coconut and Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a fragrant coconut milk curry infused with garlic, onion, and fresh ginger for a comforting Filipino favorite. This filipino-inspired filipino ready in about 50 minutes pairs coconut oil, garlic cloves, peeled and crushed, medium onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 35 min Serves 4 Filipino cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons of coconut oil in a large deep skillet over medium heat until shimmering. Add 6 crushed garlic cloves, 1 chopped medium onion, and 2 inches of julienned fresh ginger; sauté for 3-4 minutes until the onion is translucent and fragrant.
  2. Step 2: Add 1.5 pounds of chicken thigh pieces to the skillet, turning to brown all sides evenly over medium-high heat for 5-6 minutes until lightly golden.
  3. Step 3: Pour in 1 can (400 ml) of coconut milk and 1 cup of water, then add 2 quartered medium potatoes and 2 chopped large carrots. Stir gently and bring to a simmer over medium heat.
  4. Step 4: Season with 2 tablespoons fish sauce, 1/2 teaspoon black pepper, and salt to taste. Cover and simmer for 20 minutes until the chicken is cooked through and the vegetables are tender.
  5. Step 5: Add 1/2 sliced green bell pepper and cook uncovered for an additional 5 minutes until the sauce thickens slightly and the bell pepper softens but remains vibrant.
  6. Step 6: Taste and adjust seasoning if needed before serving hot with steamed rice.

Frequently asked questions

How long does Sautéed Filipino Chicken Curry with Coconut and Ginger take to make?

Total time is about 50 minutes (15 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 Sautéed Filipino Chicken Curry with Coconut and Ginger?

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 coconut oil from drying out.

Can I substitute ingredients in Sautéed Filipino Chicken Curry with Coconut and Ginger?

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 Sautéed Filipino Chicken Curry with Coconut and Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sautéed Filipino Chicken Curry with Coconut and Ginger?

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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