In a high sided saute pan over medium low heat, add canola oil and curry paste. Saute and stir the curry paste for 1-2 minutes, or until it becomes fragrant.
Add coconut milk and brown sugar, and stir until combined.
Once the mixture begins to bubble, add chicken and onion.
Saute, stirring frequently for about five minutes, or until the chicken is opaque.
Add potato, set to a low simmer, and cover. Cook for 10 minutes.
Add carrot, stir, and cover. Cook for 5 more minutes.
Remove cover and check potatoes and carrots for doneness. You want the potatoes to be tender, and the carrots to be soft, but still retain a bit of crispness.
Add a few sprinkles of salt, to taste
Serve over cooked jasmine rice. Add cilantro if desired.
Notes
*I made this recipe using Mae Ploy yellow curry paste, so I can't vouch for how it will turn out with other curry pastes. If you want to try a different type of paste, just experiment with the combination of paste, coconut milk and brown sugar until you get the right flavor.