Step 1

Heat oil in a skillet over medium high heat.

Step 2

Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.

Step 3

Add chicken and cook until white all over but still raw inside.

Step 4

Add curry paste and saute for 2 minutes until fragrant.

Step 5

Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.

Step 6

Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.

Step 7

Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.