Heat a pot or dutch oven over medium heat with coconut oil and curry paste. Heat for about a minute while stirring to dissolve the curry paste.
Add onion and cook for a couple minutes to soften, then add Chicken breast and cook till no longer pink.
Next add carrots, potatoes, and coconut milk. I also added ½ can of water or you can use 2 cans of coconut milk for a creamier curry.
Bring to a boil, place lid and reduce heat to a simmer for about 15 minutes or until the potatoes and carrots are soft. Stir occasionally while the curry is simmering. Taste curry and see if sugar, salt or fish sauce is needed.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.