Chicken Mango Curry

Finely chop ginger and garlic. Cut chicken into strips. Dice the mango, slice the spring onions into rings, and halve the sugar snap peas.

Heat some oil in a wok. Sauté ginger, garlic, and chicken until golden brown. Add the curry paste and briefly sauté with it.

Add coconut milk, broth, mango, and cane sugar. Bring to a brief boil and then simmer for 15 minutes. Add the sugar snap peas and simmer for another 5 minutes.