Pre-cook the potatoes and carrots. Don’t cook them too done, since they will simmer with the main dish later.
Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.
In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. Heat 5 – 10 minutes, stirring, until it forms a thin gravy. (I used cut mushrooms and yellow onion).
Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.
Add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired add bay leaf. Let it simmer 1 or 2 minutes.
Add frozen peas (I put in spinach instead) and let it simmer until all vegetables and chicken are cooked. About 5 – 7 more minutes.
Serve with rice (Basmati or Jasmine is best).
**you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.