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Preheat a non-stick frying pan or a large pot over high heat. Add 1 tbsp of vegetable oil. Add the diced chicken and sear until golden brown. Remove from the pan and set aside.
Add the diced onions and carrots to the same pan and cook for about 5 minutes until they start to brown.
Add 2-3 tbsp of Thai yellow curry paste and continue cooking for another minute.
Add the diced potatoes, chicken broth, and coconut cream to the pan. Return the chicken thighs to the pan. Bring to a boil and then reduce heat to a simmer. Cook for 30-40 minutes, stirring occasionally. If using chicken breast or tofu, add them once the potatoes are cooked through.
Season with brown sugar, lime juice, and a splash of fish sauce. Taste and adjust seasoning as needed.
Serve with jasmine rice balls and garnish with spring onions or cilantro. Sprinkle chopped Thai red chili on top according to your preference.