Heat the oil in a large pan over medium heat. Sauté the carrots and potatoes for about 3–4 minutes until slightly golden. Remove and set aside. (This step helps them keep their shape and not get mushy in the curry.)

In the same pan, sauté the onion and garlic until fragrant and softened.

Add the chicken pieces and cook until lightly browned on all sides.

Sprinkle in the curry powder and mix well so that each piece of chicken is coated with that warm, golden flavor.

Pour in the water and bring to a boil. Lower the heat and simmer for about 15–20 minutes or until the chicken is cooked through.

Pour in the coconut cream cream and simmer for 5 more minutes.

Add back the carrots and potatoes. Let it simmer gently until the sauce thickens and the vegetables are tender.

Season with fish sauce and msg or seasoning granules (if using) to balance the flavors.

Finally, toss in the red bell pepper strips and cook for another 2 – 3 minutes until slightly softened but still vibrant.

Serve hot with lots (and I mean LOTS) of steamed rice.