Slow-Simmered Filipino Chicken Curry with Coconut and Vegetables

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A comforting Filipino chicken curry simmered in creamy coconut milk with tender potatoes, carrots, and bell peppers. This Filipino recipe, ready in about 70 minutes, pairs canola oil, garlic cloves, minced, 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 6, 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

• 1/4 cup canola oil
• 6 garlic cloves, minced
• 1 medium onion, chopped
• 2 inches fresh ginger, peeled and grated
• 2 lbs chicken thighs, bone-in and skin-on
• 2 medium potatoes, peeled and quartered
• 2 large carrots, peeled and cubed
• 1/2 green bell pepper, seeded and sliced
• 2 cups coconut milk
• 1/2 cup evaporated milk
• 2 tbsp fish sauce
• 1 cup water
• to taste salt
• to taste black pepper
• 3 tbsp curry powder

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

Instructions

1. Step 1: Heat 1/4 cup canola oil in a large pot over medium heat until shimmering. Add 6 minced garlic cloves, 1 chopped medium onion, and 2 inches grated fresh ginger, sautéing for 5 minutes until the onion is translucent and fragrant.
2. Step 2: Add 2 lbs bone-in chicken thighs to the pot, browning on all sides for about 6 minutes to develop flavor.
3. Step 3: Stir in 3 tbsp curry powder, coating the chicken evenly and cooking for 2 minutes until the spices are aromatic.
4. Step 4: Pour in 2 cups coconut milk, 1/2 cup evaporated milk, and 1 cup water, then add 2 peeled and quartered medium potatoes, 2 peeled and cubed large carrots, and 1/2 sliced green bell pepper.
5. Step 5: Season with 2 tbsp fish sauce, salt, and black pepper to taste. Bring the mixture to a gentle boil, then reduce heat to low and cover.
6. Step 6: Simmer gently for 40 minutes, stirring occasionally, until the chicken is tender and the vegetables are cooked through, and the sauce has thickened slightly.
7. Step 7: Adjust seasoning if needed, then serve hot with steamed rice.