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!