First, peel and chop the potatoes into small cubes. Cook these in boiling, salted water for 5-8 minutes until well softened, but not mushy.
Now’s a good time to start cooking the rice. If I’m serving this for four, I’d cook 2 cups dry rice. I like to use a rice cooker so I don’t have to pay attention.
Thinly slice up the onion and bell pepper. Set aside.
In a large sauce pan, toast the curry powder until fragrant, about 1 minute. Add in the curry paste and the coconut cream. To do this, simply open the coconut milk; the cream should all be on top. It’s that solid white paste; it usually separates from the thick water. Whisk the curry powder, paste, and coconut cream together over medium heat for a couple of minutes.
Now stir in the remaining coconut milk (the clear half) and 1 1/2 cups water. Stir in the fish sauce, brown sugar, and red pepper flakes. Taste, and add a little more fish sauce or salt if needed.
Add in the pepper and onion. Cook over medium heat for a couple of minutes. Now add in the cooked potatoes. Once everything is hot and your rice is ready, plate it up! Top with cilantro.