Place the mango into a blender blender and blitz until smooth.
Heat half the oil in a large frypan and brown the chicken in batches.
Remove the chicken and over medium heat, heat the rest of the oil.
Add onion and cook for 2 mins, don't allow it to brown.
Add curry paste and cook stirring for 2 mins.
Add the carrots and cauliflower.
Stir in coconut milk, stock and pureed mango.
Return the chicken to the pan. Bring to the boil.
Reduce heat to low and cook covered for 15 mins or until chicken is cooked through.
Add the frozen peas and cook for 5 minutes more.
Sprinkle with coriander leaves and serve.
Can be frozen! Freeze in a microwaveable container for easy reheating. Play with the veggies, swap out cauliflower for broccoli, peas for beans!Check out the slow cooker and pressure cooker instructions to adapt this recipe for how you want to cook it.