Heat oil in non stick pan or wok and cook chicken for 3 minutes.
Reduce heat and add Five Tastes Curry Paste, cook for 1 minute or until fragrant.
Add coconut milk, water, fish sauce and sugar, simmer for 3-5 minutes until liquid is slightly reduced. Add sugar snap peas and cook for a further 1 minute.
Remove from heat and stir through mango and lime juice. Serve immediately garnished with coriander.