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Heat a pot or a large skillet 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 sliced chicken and cook till no longer pink.
Peel and dice carrots and potatoes. Add to the pot along with 2 cans of coconut milk. I also add a teaspoon of turmeric powder for a bright yellow hue, but this is optional.
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.
Serve with Jasmine Rice or Cauliflower Rice.