Slow-Simmered Filipino Chicken Curry with Coconut and Vegetables

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

A comforting Filipino chicken curry simmered in creamy coconut milk with tender potatoes, carrots, and bell peppers. This filipino 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.

Prep: 20 min Cook: 50 min Serves 6 Filipino cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Simmered Filipino Chicken Curry with Coconut and Vegetables take to make?

Total time is about 70 minutes (20 min prep + 50 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 Slow-Simmered Filipino Chicken Curry with Coconut 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 canola oil from drying out.

Can I substitute ingredients in Slow-Simmered Filipino Chicken Curry with Coconut 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 Slow-Simmered Filipino Chicken Curry with Coconut and Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Simmered Filipino Chicken Curry with Coconut 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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