Stewed Filipino Chicken Curry with Coconut Milk and Vegetables

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A hearty Filipino-style chicken curry simmered in rich coconut milk with potatoes, carrots, and bell peppers. This Filipino recipe, ready in about 55 minutes, pairs chicken thighs, bone-in and skin-on, potatoes, peeled and cubed, carrots, sliced into 1/2-inch pieces 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 kg chicken thighs, bone-in and skin-on
• 2 cups potatoes, peeled and cubed
• 1 cup carrots, sliced into 1/2-inch pieces
• 1 cup red bell pepper, sliced into strips
• 1 cup onion, chopped
• 6 garlic cloves, minced
• 2 inches fresh ginger, peeled and julienned
• 400 ml coconut milk
• 2 tbsp coconut oil
• 2 tsp fish sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 cup water

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat until shimmering. Add 6 minced garlic cloves, 1 cup chopped onion, and 2 inches julienned fresh ginger, sautéing for 4-5 minutes until the onion softens and the mixture is fragrant.
2. Step 2: Add 1 kg chicken thighs (cut into serving pieces) to the pot and brown on all sides, about 5-6 minutes, stirring occasionally.
3. Step 3: Pour in 400 ml coconut milk and 1 cup water, then season with 2 tsp fish sauce, 1 tsp salt, and 1 tsp black pepper. Stir to combine and bring to a gentle simmer.
4. Step 4: Add 2 cups peeled and cubed potatoes and 1 cup sliced carrots to the pot. Cover and simmer for 20 minutes, stirring occasionally, until the chicken and vegetables are tender.
5. Step 5: Stir in 1 cup sliced red bell pepper and cook uncovered for an additional 5 minutes until the bell pepper softens but retains some crispness.
6. Step 6: Taste and adjust seasoning with more salt or fish sauce if desired. Serve hot with steamed rice.