Heat the oil in a medium size saucepan over a medium heat and add the onion, garlic, ginger and chilli. Cook for 3 – 4 minutes.
Add the chicken and cook for 5 minutes, or until sealed and lightly browned.
Add the curry paste and cook for 1 minute, add 300ml of coconut milk and simmer over a moderate heat for 20 minutes.
Stir in the mango and coriander, and simmer for a further 5 minutes.
While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 minutes before the end of cooking, add the rest of the coconut milk and red kidney beans.
Drain and pile the rice onto individual plates, garnished with the spring onions and top with the caribbean chicken curry.