1. Bring a large pot of water to a boil. Blanch the carrots and snow peas for ~3 minutes to soften.
2. Cook 1 c. basmati rice as per package directions.
3. In a large fry pan over medium-high heat, add olive oil and fry the chicken breasts until cooked through. Remove from heat temporarily.
4. Add the onions, garlic, and ginger. Fry for 1-2 minutes until the onion just starts to soften.
5. Add the coconut milk, curry paste, juice of half the lime, coconut sugar, and the mint leaves. Stir all ingredients to combine and bring to a light simmer.
6. Add in the blanched carrots and snow peas, along with the chicken into the dish. Simmer for a few minutes to combine flavours.
7. Taste and adjust for flavours. Season with salt and pepper as desired.
8. Plate with rice, Thai mango curry, and garnish with some extra mango slices, a mint leaf, and some chopped cilantro. Enjoy!