2 teaspoons vegetable oil
1/4 cup Guelaguetza Mole Coloradito paste
4 tablespoons red curry paste
3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
1 medium onion, chopped
1 red bell pepper, thinly sliced
1 pound (about 3) waxy potatoes, like Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 13.5-ounce can unsweetened coconut milk
Chopped fresh basil and cilantro
Heat oil in a large heavy pot over medium heat. Once hot, add Guelaguetza Mole Coloradito paste and curry paste and stir until fragrant, about 1 minute. Add onion, carrots and pepper, stirring occasionally, until onion is translucent, about 10 minutes.
Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.