Season chicken. I used black pepper and sriracha seasoning. Add oil to a wok or large pan. Heat on high. When smoking add chicken to pan, stir, and just cook until the chicken no longer looks raw. We will finish cooking later. Remove to a large bowl.

Add vegetables to the pan and cook until just starting to soften. Remove to the bowl with the chicken.

Add a Tbsp of oil to pan still on high heat. Add curry paste and move around for a minute to release fragrance. Now add the garlic and ginger and move everything around for a minute to release the fragrance.

Add coconut milk, chicken stock, lime and fish sauce and bring to a boil. Boil for 5 minutes to thicken sauce. Add mango and mix.

Add chicken and vegetables and bring back to a boil and then reduce heat to a simmer. Simmer for 10 minutes.