Heat 2 tablespoons sesame oil in a pan. Add the chicken and cook until mostly done. Remove and set aside.

Add remaining sesame oil, add onions, stir then add peppers and garlic. Stir fry for 3-5 minutes.

Add the curry paste, ginger, fish sauce and chicken stock, mix well. Simmer for 3 minutes, allowing the liquid to reduce.

Return the chicken to the pan with its juices. Continue to reduce for another 2 minutes.

Add mangoes and cook for another 2 minutes stirring often.

Add 1 cup of coconut milk and allow it to reach a high simmer and begin to reduce 3-5 minutes.

Once it starts to thicken, add the remaining 1 cup coconut milk, return to a high simmer for 2 minutes, and remove from heat.

Serve with rice and garnish with fresh chopped cilantro.

Enjoy!