For Curry Paste:
Combine first 9 ingredients in food processor or blender and process until smooth.
After mixture is smooth, taste and add curry powder, cayenne to liking.
Cut chicken thighs into bite sized pieces.
Cut potato into bite sized pieces and set aside.
Julienne bell pepper and set aside.
Heat oil on medium in 5 quart pan.
Cook chicken to 140º or until golden brown, add salt and pepper to taste.
Reduce heat to low and add coconut milk, stir in curry paste and potato.
Simmer for 15 minutes.
Add bell pepper and let simmer until chicken reaches 165º and potatoes are soft.
Add spices and lime juice to taste.
Serve over jasmine rice.