(SERVES 4)
2-3 chicken breasts, cut into 2 inch-long pieces (chicken thigh works too)
1 red bell pepper, OR 1 sweet red pepper
1/4 cup oil for pan-frying
1 cup all-purpose flour (or rice flour) mixed with 1/2 tsp. salt
1/4 to 1/2 cup fresh coriander
Optional: extra 1/2 to 1 mango, cut into chunks (to finish the dish)
Optional: 3-4 Tbsp. coconut milk OR water
MANGO SAUCE:
2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
1 red chili, de-seeded and diced, OR 1 tsp. chili sauce OR 1/2 tsp. dried crushed chili
1 Tbsp. rice vinegar (OR white or apple cider)
1+1/2 Tbsp. soy sauce
2 Tbsp. fish sauce
juice of 1/2 lime
1 Tbsp. brown sugar
1 thumb-size piece galangal OR ginger, sliced
3 cloves garlic
1/4 tsp. turmeric
2 kaffir lime leaves, snipped into slivers with scissors (discard stem & central vein), OR zest of 1 lime