In a large pan, heat the cooking oil over medium heat. Sear the chicken pieces and cook until lightly browned on all sides. Remove the chicken from the pan and set it aside.

In the same pan, add the chopped onion, minced garlic, and julienned ginger. Sauté until the onion becomes translucent and the garlic is fragrant.

Add the curry powder to the pan and stir to coat the onion, garlic, and ginger. Cook for about 2 minutes to release the flavors of the curry.

Return the chicken to the pan, toss until all parts are coated in curry.Add 1 tablespoon fish sauce and let it simmer for 1 minute.

Pour in the coconut milk,cubed potatoes,and carrots stirring everything together. Bring to a boil.

Add the bay leaves and chicken cube. Bring the mixture to a boil, then reduce the heat to low.

Cover and let it simmer for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Add salt and pepper. Taste and adjust the seasoning if necessary.

Add the sliced red bell peppers, green bell peppers and green chilies. Cook for an additional 5 minutes, until the bell peppers are slightly softened but still crisp.

Taste and adjust the seasoning if necessary. Serve hot with steamed rice.