Sautéed Filipino Chicken Curry with Coconut Milk and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Filipino chicken curry simmered in rich coconut milk with tender vegetables and aromatic spices. This filipino 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.

Prep: 15 min Cook: 35 min Serves 4 Filipino cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sautéed Filipino Chicken Curry with Coconut Milk and Vegetables 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 Milk and Vegetables?

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 Milk and Vegetables?

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 Milk and Vegetables 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 Milk and Vegetables?

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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