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Gluten-free, paleo-friendly, healthy and, delicious is this Filipino-style coconut chicken curry flavored with fresh ginger and other spices. We added some sweet potatoes and bell peppers for extra nutrition and yum!

Course Dinner, Main, Main Course
Cuisine Asian Cuisine, Filipino
Keyword filipino coconut chicken curry, lutong pinoy chicken curry, pinoy chicken curry, pinoy-style chicken curry
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6


  • 2 tbsp Coconut Oil
  • 6 cloves Garlic, peeled and crushed
  • 1 medium Onion, chopped
  • 2 inch-long fresh Ginger root, peeled and sliced
  • 2 tbsp Red Curry powder
  • 1 tsp ground Turmeric
  • 1 Sweet Potato (or Yam), peeled and chopped into cubes
  • 3-4 cups left-over Chicken or 1 ( 3-lb) Rotisserie Chicken, chopped or cubed
  • 1 can Coconut Milk
  • ½ can water (use the 14 oz coconut can and fill it halfway wirh water to measure)
  • 2 tbsp paleo-friendly Fish Sauce
  • 1 large red Bell pepper, chopped
  • 1 tbsp brown Sugar (or Honey for paleo), adjust to taste
  • Salt and Pepper, to taste
  • chopped Cilantro for garnish, (optional)


  1. Heat the oil in a large, heavy cooking pot with a lid. Saute the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir just until the spices are aromatic (about 30 seconds more or less).

  2. Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, fish sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender.

  3. Add the chopped bell peppers and the brown sugar or honey to balance out the flavor (not to make it sweet). Cook for another 2 minutes or until the peppers are heated through. If the sauce becomes too thick, simply add some more water. Adjust the seasoning if desired. Garnish with some chopped cilantro. Enjoy!