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Cut carrots diagonal and place in bowl.
Cut all mini bell peppers in thin slices.
Open your coconut milk and heat it until it comes to a simmer on medium heat, stirring in the same direction.
Add one tablespoon of curry paste and stir in a circular motion.
Lower the heat when the mixture starts getting thicker.
Add more coconut milk to taste.
Add chicken to the mixture, stirring together and bring back to a simmer.
Add carrots to the mixture, stirring constantly on medium heat.
Let it cook the carrots for a while on low to medium heat.
Add a pinch of sea salt.
Add palm sugar to the mixture and let it melt quickly.
Add ¼ cup milk and continue stirring on medium high heat.
Once the sugar is melted, turn the heat back to low.
Add bell peppers and stir, then turn the heat to medium.
Add kafir lime leaves to the curry, stir and let simmer.
Taste the curry and adjust the sweetness or saltiness by adding more palm sugar or fish sauce.
Put the curry in a bowl and add decorations such as coconut milk and kafir leaves.