Add oil to wok and heat on med-high heat.
Add garlic and saute about one minute.
Add carrots and cook for 2 minutes.
Add onion and cook for 2 minutes.
Add 1/2 can coconut milk and half of lime mixture.
Add chicken and cook until no longer in on the outside.
Add remaining coconut milk and lime mixture.
Cook until chicken is cooked through.
3 Tbsp lime
1-2 Tbsp Thai red curry paste
3 Tbsp fish sauce
Serve over rice or rice noodles.