Yellow Chicken and Vegetable Curry

In 1 T olive oil, saute:
2 boneless, skinless chicken breasts, diced
Set aside.

In a pot, simmer with enough water to cover, until tender (not mushy):
4 carrots, sliced
1 onion, diced
2 potatoes, onions
(and any other desired vegetables)

In a saucepan, heat:
1/2 can coconut milk
1-2 T yellow curry paste

Simmer 5 minutes.

Add, and mix well:
chicken
2 t sugar
dash fish sauce
salt to taste

Add vegetables and rest of coconut milk. Simmer 5 minutes.
Serve on steamed rice.

Optional garnish: shredded coconut or sliced almonds.