In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add diced medium potato and carrot, frying until golden brown—about 4–5 minutes. Transfer vegetables to a plate and set aside.

In the same skillet, reduce heat to medium and add another tablespoon of oil if needed. Sauté 2 cloves of minced garlic and 1 small chopped onion until fragrant and translucent, roughly 2–3 minutes.

Add 2 pounds of chicken thighs in a single layer into the skillet, searing each side for approximately 2–3 minutes until lightly browned.

Once chicken is browned, pour in 2 tablespoons of fish sauce, followed by 2 tablespoons of curry powder and 1 tablespoon of optional paprika powder. Season with ½ teaspoon of ground black pepper and stir.

Add 1 can of coconut milk and lower the heat to a gentle simmer, stirring to combine. Cook for an additional 10–15 minutes.

Stir in the reserved potatoes, carrots, cut medium green bell pepper, and fresh chili pepper. Cook for another minute.

Transfer to a serving dish and enjoy it hot over jasmine or brown rice.