Make the Curry Paste: Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.) Process ingredients for 2-4 minutes, or until ingredients become a thick paste.
4 cloves garlic, 2 tsp. ginger paste, 2-6 Thai chili peppers, 1 ½ tsp. salt, 1 Tbsp. turmeric, 1 Tbsp. curry powder, 1 tsp. coriander, 1 Tbsp. lemongrass paste, Or ⅓ cup of store-bought yellow curry paste
Sauté the Meat and Veggies: Drizzle olive oil into a large pan over medium heat and add onions. Sauté for 3-5 minutes. Add chicken and curry paste. Sauté over medium heat for 3-5 more minutes, or until the chicken is almost done cooking. Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.
2 Tbsp. olive oil, 1 ½ cups sweet onions, 1 lb. chicken, 1 red bell pepper, 3 large carrots, 4 Yukon gold potatoes, 2 15-oz. cans full-fat coconut milk, 1 Tbsp. white sugar, ½ tsp. salt