In a pan, saute onions, garlic and ginger in a cooking oil under slow-medium heat.
Add curry powder. Mix well.
Put in the chicken and saute until chicken turns white.
Add water, fish sauce, a pinch of salt and pepper. Simmer for 2 minutes.
Add in the coconut milk. Let it boil and simmer for another 2 minutes.
Add in the potatoes and carrots. Simmer for 3-5 minutes or until chicken, coconut milk and veggies are all cooked.
Adjust taste to your liking. Add more salt if needd. Be careful in adding salt because fish sauce is already salty.
Simmer until desired thickness of the chicken curry sauce is achieved.
Transfer to a serving bowl and serve. It is best paired with steamed rice. Enjoy!