Step 1

In a large skillet, combine the oil, chicken, paprika, cayenne, salt, and pepper. Set over medium-high heat, then cook for 3 minutes. Add the curry paste, cinnamon, butter, shallot, ginger, and thyme. Cook another 2 minutes.Mix in the vegetables, let cook 5 minutes, then pour in the coconut milk and fish sauce. Season with salt. Cook 5-10 minutes until the chicken is cooked through and the sauce has thickened. Stir in the basil.In a bowl, combine the mango, jalapeño, 1/4 cup freshly torn basil leaves, pickled ginger, and 1 tablespoon ginger juice. Serve the chicken and sauce over rice and with spicy ginger mango and curry butter (below). Serve with naan for soaking up all that sauce.

Step 2

In a small skillet, melt 6 tablespoons butter with a big pinch of Korean or regular chili flakes. Cook until lightly golden, then remove from the heat and add 1 tablespoon fresh thyme and season with salt. Spoon the sauce over the curry.