Sautéed Chicken Curry with Coconut and Ginger

By · Reviewed by AislePrompt Editorial · ·

A Filipino-inspired chicken curry simmered in rich coconut milk with aromatic ginger and garlic for a comforting meal. This filipino ready in about 50 minutes pairs coconut oil, peeled and crushed garlic cloves, chopped 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.

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

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.

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Frequently asked questions

How long does Sautéed 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 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 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 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 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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