Sautéed Chicken Curry with Coconut and Ginger

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A Filipino-inspired chicken curry simmered in rich coconut milk with aromatic ginger and garlic for a comforting meal. This Filipino recipe, ready in about 50 minutes, pairs coconut oil, garlic cloves, medium onion 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp coconut oil
• 6 cloves, peeled and crushed garlic cloves
• 1, chopped medium onion
• 2 inch, peeled and julienned fresh ginger root
• 1 lb, cut into bite-sized pieces chicken thighs
• 2, sliced celery stalks
• 1 can (13.5 oz) coconut milk
• 2 medium, peeled and cubed potatoes
• 2 medium, sliced carrots
• 2 tbsp curry powder
• 1 tbsp fish sauce
• 1 cup water
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pan over medium heat. Add 6 crushed garlic cloves, 1 chopped medium onion, 2 sliced celery stalks, and 2 inch julienned ginger; sauté for 4-5 minutes until the onion softens and the mixture is fragrant.
2. Step 2: Add 1 lb bite-sized chicken thigh pieces to the pan and cook for 6-7 minutes, stirring occasionally until the chicken is lightly browned on all sides.
3. Step 3: Sprinkle 2 tbsp curry powder over the chicken mixture and stir for 1 minute to toast the spices.
4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 cup water, then add 2 medium peeled and cubed potatoes and 2 sliced medium carrots. Stir to combine.
5. Step 5: Season with 1 tbsp fish sauce, salt, and black pepper to taste. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes until the chicken is tender and the sauce thickens slightly.