Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.

Add 1 1/2 cans of coconut milk to the pot. Stir cornstarch into remaining 1/2 can of coconut milk and add to the pot.

Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.

Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.

Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.