Sautéed Filipino Chicken Curry with Coconut Milk and Vegetables

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A comforting Filipino chicken curry simmered in rich coconut milk with tender vegetables and aromatic spices. This Filipino recipe, ready in about 50 minutes, pairs coconut oil, garlic cloves, crushed, medium onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, crushed
• 1 medium onion, chopped
• 2 inch piece fresh ginger root, peeled and minced
• 1.5 lbs chicken thighs, cut into chunks
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, sliced
• 2 cups coconut milk
• 1 cup water
• 3 tbsp curry powder
• 2 tbsp fish sauce
• to taste salt
• 1/2 tsp black pepper
• 1/2 cup green peas

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons coconut oil in a large skillet over medium heat until shimmering. Add 6 crushed garlic cloves, 1 chopped medium onion, and 2 inches minced fresh ginger root, sautéing for 4 minutes until the onion softens and the mixture is fragrant.
2. Step 2: Add 1.5 pounds chicken thigh chunks to the skillet, stirring occasionally for 5 minutes until the chicken is lightly browned on all sides.
3. Step 3: Stir in 3 tablespoons curry powder, coating the chicken and aromatics evenly, cooking for 1 minute until fragrant.
4. Step 4: Add 2 peeled and cubed medium potatoes and 2 sliced medium carrots, stirring to combine.
5. Step 5: Pour in 2 cups coconut milk and 1 cup water, then season with 2 tablespoons fish sauce, 1/2 teaspoon black pepper, and salt to taste. Bring to a gentle boil.
6. Step 6: Reduce heat to low, cover, and simmer for 25 minutes until the chicken is tender and vegetables are cooked through.
7. Step 7: Stir in 1/2 cup green peas and cook uncovered for 3 more minutes until peas are heated through. Adjust seasoning if needed and serve hot.