Spicy Masaman Curry with Chicken

I made an amazing discovery the other day when I came across an authentic asian grocery store in town. I stocked up on tons of cans of curry paste (I like the Maesri brand). This recipe couldn't be easier, and it's so full of flavor.
Note - the curry paste is really spicy. Feel free to use more if you're feeling adventurous. Your nose will tell you when to lay off on the spiciness.
Chicken Curry
1 T vegetable oil
2 T Masaman curry paste
2 cans light coconut milk (or 1 can of regular coconut milk and 1 can of water)
1 lb chicken breast, cut into bite-sized chunks
Chopped mixed vegetables (I used broccoli, pea pods and sweet potatoes)
a dash of fish sauce
Cooked Jasmine rice

1. In a large skillet, heat the vegetable oil over medium high heat.
2. Fry the curry paste in the oil for about 1 minute.
3. Add the thick coconut milk from the can. Stir for another minute. Add the rest of the coconut milk.
4. Add the chicken and reduce heat to medium.
5. If using vegetables that require a longer cooking time (like sweet potatoes), add those now.
6. Cook for about 10 minutes, and add the fish sauce and the rest of the veggies.
7. Cook through and serve with Jasmine rice.