Cook the rice per instructions.
While the rice is cooking, place a steamer in a pot with water. Heat on high until boiling, add the potatoes to the steamer then cover with a lid. Cook for 3-4 minutes or until, just fork tender. Watch carefully because you don't want them to over cook!
While the rice is cooking and potatoes are steaming, heat the oil in a large deep sided skillet or wok. Once the oil is hot, add the onion and cook, stirring often, for 2 minutes.
Add the bell pepper and carrot then cook, stirring often, for 3 minutes, or until carrot is fork tender.
Add the ginger and garlic to the skillet and cook, stirring constantly, for 1 minute.
Add the thinly sliced chicken, kale, steamed potatoes, red curry paste, coconut milk, water, and sugar to the pan; mix well. Bring to a simmer over medium heat until the chicken is cooked through and the veggies and kale are cooked to your liking, about 5-7 minutes.
Remove the curry from the stove and stir in the soy sauce, rice vinegar, and season with salt, to taste. If you want it spicy, add some sriracha, to taste, too!
Spoon rice into serving bowls, then ladle some curry on top. Sprinkle some freshly chopped Thai basil and cilantro on top. Serve and enjoy.