Mango Chicken Curry Skillet

Heat oil in a large skillet over medium-high heat. Add chicken; season with salt and pepper. Cook and stir for 3 to 5 minutes or until browned. Remove with a slotted spoon. Add coconut milk and curry paste to skillet; bring to boiling, stirring to combine. Reduce heat; boil gently, uncovered, for 3 to 4 minutes or until thickened.

Stir chicken and mango into coconut milk mixture. Serve over rice topped with coconut; serve with lime wedges.