Step 1

Heat the oil in a large skillet over medium-high. Add the chicken and sprinkle with salt. Cook, stirring occasionally, until browned and cooked through, about 6 minutes. Using a slotted spoon, transfer the chicken to a bowl; set aside.

Step 2

Decrease the heat to medium. Add the onion and bell pepper, and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the ginger, garlic, curry powder, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.

Step 3

Add the coconut milk, green peas, and reserved chicken. Bring to a simmer over medium heat. Cook, stirring occasionally, until heated through and the flavors meld, about 10 minutes. Stir in the fish sauce and season to taste with salt.

Step 4

Serve the curry with rice, lime wedges, mango, cashews, and cilantro.