Red Chicken Curry and Brown Rice

If I ever go out for Thai food, I never order chicken curry just because I make it so much at home. It's one of my go-to dishes. I make it all the time, but it differs each time. And they tend to be kind of ingredient heavy. Here is this variation:

1 cup brown rice.
2 cups water

Place rice and water in a rice cooker and set. This will probably take 45 minutes.

4-6 tablespoons of olive oil
1 pack chicken breasts tenders
1 large onion
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon turmeric
1.5 tablespoons chili paste
1 piece of ginger - Between 2-3 inches
5 cloves of garlic
3 potatoes
4 carrots
1/3 box of chicken stock
1 can - 13.5 ounces of coconut milk
3 heaping tablespoons red curry paste
3 tablespoons fish sauce
2 teaspoons brown sugar
1 cup frozen peas
1 handful of fresh basil
1 pack of fresh cilantro.

Put a light coating of olive oil in a pan and heat on low. Cut up chicken breasts tenders. and add to pan and brown. Turn heat to medium. Season with salt and pepper. Season with cayenne, cumin, and turmeric. In the meantime, cut up an onion and add covering the chicken. Peel potatoes and cut into quarters. Then cube into 1/2 inch pieces and add to pot and cover. Peel ginger, and dice and add. Mince garlic and add. Peel and cut carrots into 1/4 inch slices. Cook for a couple minutes. Add three turns of a pan of chicken stock to deglaze and use a spatula to scrape the bottom Bring to boil. Pop the can of coconut milk on both ends and pour. Add curry paste and stir vigorously to break apart and blend. Add fish sauce, sugar. Turn heat to low. Add peas and cover. Chop basil and stir to wilt. Then chop cilantro and add. Season to taste. Serve over rice.