- 1 red chile, seeded
- 1 tablespoon red curry paste
- 1 medium-size yellow onion, chopped
- One 1½-inch chunk fresh ginger, peeled
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon Asian sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- Pinch of salt
- 2 to 3 boneless, skinless chicken breast halves, trimmed of fat
- One 13.5-ounce can coconut milk
- ½ cup chopped dried 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 to make a loose puree. Scrape into a heavy quart-size 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. Without shaking it, open the can of coconut milk. Carefully spoon off the top one-third of the liquid in the can (about 1/2 cup) and add it to the chicken. (The thick portion on top is called the coconut cream; reserve the remaining coconut milk for another purpose.) Stir well to distribute the ingredients and coat the chicken with coconut cream. Add the mango pieces and stir again. Cover and cook on HIGH for to 2½ to 3 hours. Serve hot.