In a large pan, heat 2 tablespoons of vegetable oil over medium heat until shimmering. Add the potato and carrot wedges, frying them for about 5 minutes until they start to brown and soften. Remove and set aside.

In the same pan, sauté 3 minced garlic cloves and 1 chopped small onion over medium heat for 2-3 minutes until fragrant. Stir occasionally.

Add 2 pounds of chicken pieces and cook for about 5-7 minutes, turning occasionally until browned.

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

Pour in 1 can of coconut milk, stirring to combine. Let it cook uncovered for 10-15 minutes on low heat until the sauce thickens.

Gently fold in the previously fried potato, carrot, and 1 medium green bell pepper. Cook for an additional minute.

Scoop the curry into bowls and serve hot over steamed rice or warm naan.