Red Curry Chicken Braised in Coconut Milk

Source: Not Your Mother's Slow Cooker by Beth Hensperger

1 red chile, seeded
1 TB red curry paste
1 medium-sized onion, chopped
One 1.5 inch chunk fresh ginger, peeled
1 TB freshly squeezed lime juice
1 TB Asian sesame oil
1 TB low-sodium soy sauce
1 TB honey
Pinch of salt
2-3 boneless, skinless chicken breast halves, trimmed of fat
1 13.5 oz can of coconut milk
.5 cup chopped dried mango pieces (I use sweet mango pieces)

Place the chile, red curry paste, onion, ginger, lime juice, sesame oil, soy sauce, honey and salt in a food processor and process until smooth. Scrape into a heavy quart-sized zipper-top plastic bag. Add the chicken and mix around to coat completely with the paste. Refrigerate for at least 2 hours or overnight.

Place the chicken in the slow cooker. Pour in can of coconut milk. Stir will to distribute ingredients and coat the chicken with coconut cream. Ad the mango pieces and stir again.

Cover and cook on HIGH for 2.5 to 3 hours. Serve hot.

Notes: Serve over rice. Could add other veggies such as sweet red pepper (add last hour of cooking so they don't become mush). Just before serving, mix in fresh cilantro.