Filipino-style Chicken Curry | With Coconut Milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is easier to find and provides umami.

In a wide pan over medium heat, heat oil.

Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from the pan and drain on paper towels.

Add carrots and cook for about 1 to 2 minutes. Remove from the pan and drain on paper towels.

Remove excess oil from the pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove them from the pan and set them aside.

Add onions, garlic, and ginger and cook until softened.

Add chicken and cook, stirring occasionally, until lightly browned.

Add the fish sauce and continue cooking for about 1 minute.

Add coconut milk and water. Bring to a simmer, skimming any scum that may rise to the top. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the chicken is cooked through.

Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.

Add curry powder and stir to combine. Continue cooking for about 2 to 3 minutes, or until the sauce starts to thicken.

Season with salt and pepper to taste.

Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level: