Step-by-Step Instructions

1. 1.Season the Chicken

   Cut the chicken breast into bite-sized cubes. Season the chicken with fish sauce, black pepper, and paprika or 5 spice powder. Mix well to ensure all pieces are coated.

2. 2.Prepare Vegetables

   Slice the carrots and potatoes using a crinkle cutter for an appealing texture. Set aside.

3. 3.Fry Carrots and Potatoes

   Heat cooking oil in a pan or wok. Add the sliced carrots and potatoes and fry until they are lightly browned and slightly tender. Remove them from the pan and set aside.

4. 4.Sauté Aromatics

   In the same pan, add chopped onion and sauté until softened, about 1-2 minutes. Then add minced garlic and continue to sauté for another minute until fragrant. Add minced ginger and stir for about 30 seconds.

5. 5.Add Curry Powder and Chicken

   Add curry powder to the sautéed aromatics and mix well, cooking for about 30 seconds to release its aroma. Then, add the seasoned chicken pieces to the pan and cook until lightly browned on all sides, about 5 minutes.

6. 6.Simmer with Coconut Milk

   Pour in the coconut milk, ensuring it covers the chicken. Add the optional bouillon powder and stir to combine. Bring to a simmer and cook for 10 minutes, allowing the chicken to cook through and the flavors to meld.

7. 7.Add Fried Vegetables

   Return the fried carrots and potatoes to the pan. Stir them into the curry and continue to cook for another 5 minutes, or until the chicken is completely cooked and the vegetables are tender.

8. 8.Incorporate Bell Peppers

   Turn off the heat. Add the sliced green and red bell peppers to the hot curry. Stir gently to combine. The residual heat from the curry will cook the bell peppers just enough to keep them crisp.

9. 9.Serve

   Garnish the curry with fresh parsley or cilantro. Serve hot with steamed white rice.