In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add the potato and carrot wedges, frying them until lightly browned, about 4-5 minutes. Set aside.

Using the oil left in the pan, add 3 minced garlic cloves and 1 chopped small onion. Sauté for about 2-3 minutes until the onion turns translucent.

Add 2 pounds of chicken pieces to the pan, sear for about 1 minute on each side until lightly browned.

Sprinkle in 2 tablespoons of fish sauce, 2 tablespoons of curry powder, 1 tablespoon of optional paprika powder, and ½ teaspoon of ground black pepper. Stir and let simmer covered for 5 minutes.

Reduce the heat and pour in 1 can (400mL) of coconut milk, mixing well. Let simmer gently for about 10-15 minutes until chicken is fully cooked.

Stir in the previously sautéed potato and carrot wedges along with 1 medium green bell pepper. Cook for an additional minute.

Remove from heat and serve your curry hot over a bed of steamed rice.