1 Cook pasta according to package directions in plenty of boiling salted water until al dente. Drain in a sieve and rinse with cold water.
2 Meanwhile, peel mango and cut fruit from the pit into large slices. Cut slices into 1 cm (approximately 3/8 inch) cubes.
3 Peel and core papaya. Cut into 1 cm (approximately 3/8 inch) cubes.
4 Peel shallots and slice thinly.
5 Rinse Thai basil, stem, and coarsely chop leaves.
6 Cut chicken into thin strips. In a large bowl, mix chicken with mango, papaya, shallots and basil.
7 Juice lime. In a small bowl, mix together curry paste, yogurt and sour cream. Season with salt, pepper and 1 tablespoon lime juice.
8 Add curry sauce to fruit and chicken mixture. Mix in pasta and season with salt and pepper. Let sit for 10 minutes to allow flavor to develop. Season again just before serving.