Red Thai Curry

1 - 1.5 pounds chicken breast, sliced into small pieces

1/2 pound of potatoes, cut into 1/2 inch pieces

1-3 Teaspoons of red curry paste

1 14 oz can of coconut milk

1 1/2 cups of water

1-2 red bell pepper, sliced into strips

2 Tablespoons of fish sauce

2 Teaspoons of rice vinegar (not strictly necessary)

1/2 - 1 bunch of cilantro

About 2-3 Teaspoons of freshly grated ginger

3-5 thinly sliced green onions

1 small yellow onion, diced

3-5 minced cloves of garlic

1-2 Tablespoons of olive oil

Salt and Ground Pepper

Season the sliced chicken with salt and pepper, according to personal preference

In a wok or a large pan with relatively deep edges, heat the olive oil on medium high to high heat

Add the onions to the pan and saute for 3 to 5 minutes, constantly stirring until they begin to turn golden brown

Add the garlic and ginger, and saute for another 30-60 seconds, until the garlic and ginger are fragrant

Optionally add a splash more olive oil if needed to keep the garlic, ginger, and onion from sticking to the pan as you are stirring

Add the chicken to the pan, stirring until the chicken is cooked

Scoop in the curry paste, and allow to cook for a minute or two

Add the water, coconut milk, and potatoes. Bring to a boil, then reduce heat to simmer for 20 minutes, or until the potatoes are tender

Stir in the cilantro, green onions, red bell peppers, fish sauce, and rice vinegar, and allow to simmer for 5-10 minutes. Taste, and add more fish sauce and curry paste as needed

Serve over cooked rice