• Cook the rice according to the package instructions.
• Peel and mince the ginger. Trim the jalapeño, leaving the seeds intact if desired for spiciness. Use a food processor to blend together the mango, shallot, ginger, garlic, and jalapeño until the mixture resembles a paste.
• In a large skillet over high heat, add a tablespoon of butter and brown the chicken until cooked through, about 6-8 minutes. Season with salt and pepper, to taste. Remove the chicken from the skillet and set aside. Without cleaning the pan, add the remaining tablespoon of butter.
• Add the contents of the food processor to the skillet. Sauté until fragrant, about 3-4 minutes. Stir in the red curry paste, hot curry powder, and turmeric. Pour in the coconut milk and bring to a simmer.
• Whisk until smooth then pour in the chicken broth, fish sauce, and lime juice. Bring to a simmer then add the cooked chicken chunks. Cook until the chicken is heated through, about 4-5 minutes. Serve on a bed of rice garnished with cilantro, as desired. Enjoy!

Alternate Cooking Method:

• Make curry according to the instructions above - pour over chicken breasts in a slow cooker. Cook 3 hours on high, 6 hours on low, or until the chicken's internal temperature reaches 165°F. Serve over rice.