Creating Thai Mango Chicken Curry is straightforward when you follow these steps:

1. Prepare Ingredients: Start by prepping all your ingredients—cut the chicken into pieces, chop the mangoes, slice the bell pepper and onion, and mince the garlic and ginger.

2. Heat Oil: In a large skillet or wok, heat the vegetable oil over medium heat.

3. Cook Chicken: Add the chicken pieces to the skillet, seasoning with a little salt. Cook for 5-7 minutes until the chicken is browned and cooked through.

4. Add Aromatics: Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.

5. Incorporate Curry Paste: Add the red curry paste to the skillet. Mix well, coating the chicken evenly.

6. Pour in Coconut Milk: Add the can of coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.

7. Add Vegetables: Incorporate the sliced onion and bell pepper. Let them cook in the sauce for about 3-5 minutes, until they are slightly tender.

8. Mix in Mango: Gently fold in the chopped mango, continuing to simmer for an additional 2-3 minutes.

9. Flavor It Up: Stir in the fish sauce and brown sugar. Taste and adjust seasoning if necessary, balancing the flavors according to your preference.

10. Serve Hot: Remove from heat. Serve the curry over cooked rice or rice noodles. Garnish with fresh basil leaves for a burst of flavor.