Thai Coconut Curry

After looking at quite a few recipes for curry, I came up with my own. My measurements aren't exact, just approximate. Most of the spices are just "to taste" depending on how spicy you like it.

Ingredients:
1 1/2 cups diced cooked potatoes
2 cups peppers - red, green, yellow, chopped
4 chicken breasts, diced
3-4 & 2 Tbsp. canola oil
1 medium onion
1 mango, diced
1/2 cup fresh pineapple, diced
2 cans coconut milk
juice of 1/2 a lime
2 cloves garlic
2 Tbsp fresh ginger, chopped
2 tsp. yellow curry powder
1 tsp. ground cumin
1/2 tsp. crushed red pepper
1/4 cup fresh cilantro, chopped
3 Tbsp. fish sauce
salt
pepper
Rice or Asian noodles

In large deep-fry pan, saute chicken in 3-4 Tbsp. oil. Sprinkle with cumin, salt and pepper. Cook until done and juices run clear. Remove chicken from heat. Add 2 Tbsp. oil into hot pan, mix with curry powder, crushed red pepper, ginger, fish sauce, and garlic. Saute one minute then add onion and saute an additional 2 minutes. Then add peppers and potatoes and cook 2-3 minutes until peppers are cooked, but still crispy. Add mango and pineapple and then coconut milk, lime juice, and chicken. Bring to a boil then reduce heat and simmer 10 minutes. Salt and pepper to taste. Immediately before serving sprinkle in cilantro. Serve over rice or noodles.

*I didn't have fish sauce, so I just omitted it, but I think it would taste better with it.