Filipino Coconut Curry Chicken

Credit to my Momma for this super easy and delicious recipe!


  • Cooking spray
  • 1 small onion
  • 2 cloves of garlic
  • 1 thumb of ginger
  • .25 c patis (Filipino fish sauce)
  • 9 boneless, skinless chicken thighs
  • 1 large potato
  • 2 cans of coconut milk
  • 8 oz of peeled baby cut carrots
  • 1 tbsp yellow curry powder
  • White rice

Instructions (and Notes)

  1. Dice the onion.
  2. Mince the garlic.
  3. Cut the ginger into thin strips.
  4. Peel and cut the potato into medium-sized cubes.
  5. Remove the excess fat from the chicken. (You may want to try boneless, skinless chicken breasts instead.)
  6. Heat your pan. (I set it on medium-low/#4 and let it heat for a couple of minutes. Don’t let it get too hot.)
  7. Coat the bottom with cooking spray.
  8. Throw in the onion, garlic, and ginger, and let them brown a little.
  9. Add the patis. (This is really the only Filipino ingredient and you should be able to find it at a Filipino store or Asian supermarket like Lotte.)
  10. Add the chicken and brown both sides, allowing them to simmer in their own juices. (Be careful not to let the onion, garlic, and ginger burn. Just keep flipping the chicken and stirring everything around.)
  11. Once the chicken is almost cooked, add the potatoes and quickly brown all sides of them as well.
  12. Add the coconut milk. (You may want to try a light/low-fat version instead.)
  13. Add the carrots. (I used half of a 1 lb bag of ready peeled baby cut carrots, but you may want to use the whole bag instead.)
  14. Sprinkle and mix in the curry. (Use more or less to your liking. Also, add more patis or salt to taste.)
  15. Let everything slowly boil together until the chicken, potatoes, and carrots are ready. (It takes about 15-20 minutes more. Keep a lid on and stir occasionally so the coconut milk doesn’t evaporate.
  16. Serve with steamed white rice.

Enjoy and don’t forget to recognize and deliver love today! ❤ G

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