Season chicken with salt. Heat oil in a large pot over medium‑high heat. Sear chicken in batches until browned, 3–4 minutes per batch. Remove to a plate.

Reduce heat to medium, add onion, and cook until softened, 3 minutes. Stir in garlic and ginger, cook 1 minute. Add curry paste and stir until fragrant, about 30 seconds.

Pour in coconut milk and broth, scraping up any browned bits. Add potatoes, carrot, and chicken. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender, 15–20 minutes, stirring occasionally.

Stir in peas and fish sauce, cook 2 minutes. Taste and adjust with salt or a pinch of sugar if needed.

Serve over jasmine rice with cilantro and lime wedges.