Stewed Filipino Chicken Curry with Coconut Milk and Vegetables

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

A hearty Filipino-style chicken curry simmered in rich coconut milk with potatoes, carrots, and bell peppers. This filipino 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.

Prep: 15 min Cook: 40 min Serves 6 Filipino cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stewed Filipino Chicken Curry with Coconut Milk and Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 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 Stewed 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 potatoes, peeled and cubed from drying out.

Can I substitute ingredients in Stewed 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 Stewed Filipino Chicken Curry with Coconut Milk 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 Stewed 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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