Prep your ingredients: Dice the mango, slice the onion and bell pepper, mince the garlic, and grate the ginger. Cut the chicken into bite-size pieces. Keep everything close by. Good prep makes the cooking fast and smooth.

Warm the pan: Heat a large skillet or wok over medium-high heat. Add the oil, then the onion. Cook 2–3 minutes until translucent and just starting to take on color.

Add aromatics and curry paste: Stir in the garlic, ginger, and curry paste. Cook 1–2 minutes until fragrant. If the paste sticks, add a splash of coconut milk to loosen and bloom the spices.

Sear the chicken: Add the chicken and a pinch of salt. Cook 3–4 minutes, stirring, until the exterior turns opaque. It doesn’t need to be fully cooked yet.

Build the sauce: Pour in the coconut milk and broth. Stir to combine. Bring to a gentle simmer.

Season and sweeten: Add fish sauce and sugar. Start modestly—about 1 tablespoon fish sauce and 1 teaspoon sugar—then taste and adjust later. If you like extra warmth, add turmeric or coriander now.

Add vegetables: Stir in bell pepper, carrot, and snap peas. Simmer 5–7 minutes until the veggies are just tender and the chicken is cooked through.

Fold in the mango: Add the diced mango and simmer 2–3 minutes more. You want the mango heated through but still holding its shape. Overcooking can make it mushy.

Finish with lime and herbs: Turn off the heat. Add lime zest and a squeeze of lime juice. Taste and adjust with more fish sauce for salt, sugar for balance, or curry paste for extra heat. Scatter chopped cilantro or Thai basil on top.

Serve: Spoon the curry over steamed jasmine rice. Garnish with extra herbs, sliced chili, and a lime wedge if you like.