Tropical Thai Chicken Curry

1. Heat half the coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.

2. Add curry paste and stir to combine. Add fish sauce, sugar, and lime leaves and let cook for 1 minute. Add remaining coconut milk and water.

3. Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes. Reduce heat to simmer and continue to cook for 5 minutes or until chicken is cooked through.

4. Remove from heat. Remove wild lime leaves and stir in the sliced basil. Serve with jasmine rice.