Filipino Curry

Ingredients

• Cooking oil (2 tablespoons)
• Onion, chopped (1 medium)
• Garlic, minced (4 cloves)
• Ginger, grated (1 tablespoon)
• Chicken thighs, boneless and skinless (1.5 pounds)
• Curry powder (2 tablespoons)
• Coconut milk (1 can (13.5 oz))
• Fish sauce (2 tablespoons)
• Brown sugar (1 tablespoon)
• Salt (1 teaspoon)
• Pepper (to taste)
• Potatoes, cubed (2 medium)
• Carrots, sliced (2 medium)
• Bell peppers, sliced (1 large (any color))
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat the cooking oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes until fragrant and the onions are translucent.
3. Add the chicken thighs to the pot and cook for approximately 5-7 minutes, browning them on all sides.
4. Stir in the curry powder, ensuring the chicken is well-coated with the spices.
5. Pour in the coconut milk and bring the mixture to a gentle simmer.
6. Cover the pot and let the chicken simmer for about 30 minutes, or until the meat is tender.
7. Add the cubed potatoes, sliced carrots, and bell peppers to the pot. Stir gently to combine.
8. Season the dish with fish sauce, brown sugar, salt, and pepper. Mix well.
9. Cover the pot again and let the vegetables cook for another 15-20 minutes, or until they are tender.
10. Taste and adjust the seasoning if needed, adding more fish sauce or salt to suit your preference.
11. Serve the Filipino curry hot, garnished with fresh cilantro, and enjoy it with steamed rice or crusty bread.