Filipino Curry

Ingredients - Serves 6

• Fresh cilantro - For garnish
• Cooking oil - 2 tablespoons
• Salt and pepper - To taste
• Brown sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Coconut milk - 2 cups
• Curry powder - 2 tablespoons
• Ginger - 1 thumb-sized piece, grated
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Bell peppers - 2, sliced
• Carrots - 2 medium, peeled and sliced
• Potatoes - 2 large, peeled and cubed
• Chicken thighs - 1 kg, bone-in and skin-on

Let's Get Started

1. Heat the cooking oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
3. Add the chicken thighs and cook until browned on all sides.
4. Add the curry powder and stir to coat the chicken.
5. Pour in the coconut milk and bring to a simmer.
6. Cover the pot and let the chicken simmer for 30 minutes, or until tender.
7. Add the cubed potatoes, sliced carrots, and bell peppers to the pot.
8. Season with fish sauce, brown sugar, salt, and pepper. Stir well.
9. Cover the pot again and let the vegetables cook for another 15-20 minutes, or until tender.
10. Taste and adjust the seasoning if needed.
11. Serve the Filipino curry hot, garnished with fresh cilantro.
12. Enjoy with steamed rice or bread!

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 400
• Fat: 15g
• Carbs: 30g
• Protein: 25g
• Sodium: 800mg
• Sugar: 5g