Recipe: Red Curry Chicken Braised in Coconut Milk (1 1/2 to 3 quart crock pot, serves 2)

RED CURRY CHICKEN BRAISED IN COCONUT MILK

"Chicken braised in coconut milk is a staple in Indonesian and Malay tropical cuisines. I just adore dried mango, and here is a wonderful way to feature it. As it cooks with the savory coconut milk sauce, it will soften and add a luscious sweetness to the cooking juices."

1 red chile, seeded*
1 tablespoon red curry paste**
1 medium-sized yellow onion, chopped
1 chunk (1 1/2 inches) fresh ginger, peeled
1 tablespoon lime juice
1 tablespoon Asian sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 pinch salt
2 or 3 boneless, skinless chicken breast halves, trimmed of fat
1 (13.5 ounce) can coconut milk (1/2 cup off the top third of unshaken contents)
1/2 cup chopped dried mango pieces
Steamed white or brown jasmine rice (for serving)

TO MARINATE CHICKEN:
In food processor, combine chile, red curry paste, onion, ginger, lime juice, sesame oil, soy sauce, honey and salt. Process until smooth.

Scrape into heavy, quart-size, zipper-top plastic bag. Add chicken. Squeeze to coat chicken with puree. Refrigerate for 2 hours or overnight.

TO SLOW COOK CHICKEN:
Place chicken in a 1 1/2 to 3 quart slow cooker.

Without shaking it, open can of coconut milk. Carefully spoon off top third of contents (about 1/2 cup). Add to chicken. (Note: Thick portion on top of the coconut milk is called coconut cream; reserve remaining coconut milk for another purpose.)

Stir well to distribute ingredients. Coat chicken with coconut cream. Add mango pieces. Stir again.

Cover. Cook on HIGH for 2 1/2 to 3 hours.

Serve hot over rice.

*Look for the plump, finger-size ripe red chile in the produce bins; it is known in ethnic markets by its Indian name, lal mirch. Since it is a ripe version of an immature green chile, the heat will be subdued.

**Thai red curry paste is a commercially available product and a traditional seasoning in Southeast Asian dishes; it has a completely different taste from Indian curries.

Makes 2 servings
Source: Not Your Mother's Slow Cooker Recipes for Two by Beth Hensperger