In a medium size rondeau, heat the oil over medium high heat.
Season chicken thighs with salt and cook in oil until fully cooked and has reached an internal temperature of 165° F. Remove cooked chicken from rondeau and set aside.
Add onions and cook for 5 minutes. Add FLAV-R-PAC® Fruit Favorites Mango Cubes, red curry paste, basil, brown sugar and sweat for another 3 minutes.
Add chicken stock and bring to a boil.
Add coconut milk and fish sauce and bring back to a boil.
Shred cooked chicken and add to sauce mixture. Simmer for 15 minutes.
To build; ½ cup rice with 4 oz chicken curry and 1 tbsp. pepita seeds.
