Meiling'S Yummy Thai Yellow Curry - cooking recipe

Ingredients

1 1/2 tablespoons canola oil
2 tablespoons yellow curry paste (less for kid-friendly, more for \"I love heat\")
3/4 - 1 lb chicken, cut into bite sized pieces (can sub tofu or use extra veggies for vegetarian)
2 (13 1/2 ounce) cans coconut milk (can sub regular milk and 1/2 T cornstarch for one can)
4 tablespoons fish sauce
1 -2 tablespoon sugar
1/2 teaspoon paprika
lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food)
2 medium potatoes
1 yellow pepper (can use red or orange or green)
3 medium carrots
1 medium onion

Preparation

Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
Add chicken and cook for about 2 minutes.
Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
Continue to simmer chicken for about 10 minutes, then add potatoes.
Add other veggies about 5 minutes after potatoes.
Total cooking time after adding chicken to pan is ~30 minutes.
Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
Notes on ingredients --
Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).