For the curry paste you need
5-6cm fresh turmeric root (about the thickness of a finger)
5-6cm ginger root
2-4 fresh red chillies
A handful of fresh coriander leaves
20ml fish sauce
20ml fresh lemon or lime juice
1 can coconut cream
4-6 large skinless chicken breasts
150ml cake or rice flour
5ml black pepper
150ml canola or sunflower oil
2 large mangoes, peeled and cubed (approximately 15mm size cubes)
When peeling turmeric wear plastic gloves and do not use utensils that stain (avoid plastic or wood especially)
Bland all the curry paste ingredients together (turmeric may stain the plastic flask of a blender or processor; rather use a stick blender in a glass container)
Add coriander later if you want some visible specs.
Place all the ingredients in a saucepan and allow it to boil for 2 minutes.
Prepare the chicken by cutting it into strips.
Mix the seasoning and flour and place this into a plastic bag. Add the chicken and shake it to coat all the chicken pieces.
Heat the oil in a shallow pan and lightly fry the chicken pieces until they are golden. I prefer to fry the chicken, but if you like you can add the raw chicken, without the seasoned flour, to the sauce and simmer it for 5-10 minutes, ensuring that the chicken is cooked. In this case you may have to adjust the sauce consistency with some water.
Add the fried chicken to the sauce and heat it. Finally stir in the cubed mango and heat for about one minute.
Serve with rice and fresh coriander.