Red Chicken Mirepoix Curry

Here's another curry recipe. I decided to make a mirepoix curry because it's a mix of veggies I generally keep around, and had it in abundance at that moment. I usually don't put celery in curry, but it was a nice change.

2 chicken breasts (or one whole fillet)
extra virgin olive oil.
1 onion
3 carrots
3 celery stalks
1 red pepper
2 inch piece of ginger
1 can of coconut milk
1/2 box of chicken broth
1 pack of thai red curry paste
1 teaspoon of curry powder - yellow
1 teaspoon of cumin
1/2 tsp or so of chili powder
sprinkle of red pepper flakes
2 teaspoons of fish sauce (patis)

Brown the chicken in olive oil. Cook a cup of rice in a rice cooker with double the water. In the meantime prepare the mirepoix - peeling and dicing the carrots, celery, and onion. Then peel the ginger and dice finely. Add all that in the pot as you are done chopping. Season the meat and veggies while it cooks with salt and pepper, curry powder, red pepper flakes, and chili powder. Then chop the red pepper and add. Allow this to cook for a few minutes. add the coconut milk and broth. Then add the curry paste and stir until dissolved. Then add the fish sauce. cover and bring to boil stirring occasionally. Serve over rice.