Sautéed Filipino Chicken Curry with Coconut and Ginger

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender chicken simmered in a fragrant coconut milk curry infused with garlic, onion, and fresh ginger for a comforting Filipino favorite. This Filipino recipe, 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. 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 garlic cloves, peeled and crushed
• 1 medium onion, chopped
• 2 inches fresh ginger root, peeled and julienned
• 1.5 lbs chicken thigh pieces, bone-in and skin-on
• 1 can (400 ml) coconut milk
• 2 medium potatoes, peeled and quartered
• 2 large carrots, peeled and chopped into 1-inch pieces
• 1/2 green bell pepper, cored and sliced
• 2 tbsp fish sauce
• to taste salt
• 1/2 tsp black pepper
• 1 cup water

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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.