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Bicol Express

Bicol Express

Bicol Express is more than just a spicy dish — it’s a warm hug in the form of food. The richness of the coconut milk combined with the heat of the chilies makes every bite exciting. Whether you're cooking for your family, friends, or just for yourself, this dish brings people together with its unforgettable flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 500 g chicken thigh or breast cut into small cubes
  • 1 tablespoon cooking oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 thumb-sized ginger minced
  • 1 tablespoon sautéed shrimp paste or fish sauce
  • 1 cup coconut milk
  • 1 cup coconut cream thick top layer
  • 5–10 green or red chilies sliced (adjust to your spice level)
  • 2–3 bird’s eye chilies optional for extra heat
  • Salt and black pepper to taste

Method
 

Sauté the Chicken
  1. Heat oil in a pan over medium heat. Add the chopped chicken and cook until lightly browned and most of the juices have evaporated.
Add Aromatics
  1. Add the onions, garlic, and ginger. Stir and sauté until the onions become soft and everything is aromatic.
Stir in the Shrimp Paste
  1. Add the shrimp paste (or fish sauce) and stir for a minute or two. This adds a layer of depth and umami flavor to the dish.
Simmer in Coconut Milk
  1. Pour in the coconut milk and bring it to a light simmer. Let the chicken cook in the coconut milk for about 15 minutes until it becomes tender.
Add Chilies and Coconut Cream
  1. Stir in your sliced chilies, and then add the thick coconut cream. Allow it to simmer for another 10–15 minutes until the sauce thickens and the flavors meld together.
Season and Serve
  1. Taste the sauce and season with salt and pepper. Serve hot with plenty of steamed rice to balance the spice.