Cut chicken breasts into bite-sized chunks, dust lightly in seasoned flour and sear all over in a little hot oil. Drain and set aside.
Cut an onion into slivers, top to bottom, and fry these for a minute or so. Stir in a Tbs or 2 of red Thai curry paste (depending
on how hot you like it), followed by a can of coconut milk and the juice from a lime, then add back the chicken pieces. Bring to
a simmer, cover and cook for about 10-15 minutes. Meanwhile blanch some mange tout (snow peas) in boiling water for 2-3 minutes,
cut a mango into small slices, about the size of the mange tout, add these and the mange tout to the curry for another couple of minutes.
Serve over rice noodles, garnished with a wedge of lime and some torn basil leaves (and if you can get Thai holy basil, that’s even better!)