Place chicken breasts at the bottom of a crock pot. Top with minced garlic, ginger, curry paste, onion, coconut milk, tomato sauce, salt, and pepper. Stir to combine. Cook on low for 8 hours or high for 4 hours.
With 30 minutes left of the cooking time, shred chicken. Add red and yellow bell peppers and peas. Cook for remainder of the time.
Serve topped with fresh mango.
Curry is great by itself, but can also be enjoyed over rice or noodles. Optional toppings include fresh cilantro and/or sliced green onion
Notes
I don't like food that's too spicy, so I stick to 1 tbsp. of curry paste. If you like a lot of heat, go with two!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/crockpot-mango-chicken-curry/