Slice the onion into long, thin slices. Slice the ginger and halve and slice the jalapeno. Wash and slice the mushrooms. Add all to the bottom of the slow cooker. Add the red curry paste, chicken broth, 1 tbsp lime juice, and coconut milk. Stir to incorporate, then cover the slow cooker and set to HIGH for 2-3 hours or low for 4-6 hours.

At the end of that time, add in the protein source. Cook on high heat for 1 hour or low for 2 hours, until the protein is cooked through.

Then add the sugar, fish sauce, and the additional lime juice. Taste and adjust ingredients as needed. Ladle into serving bowls. Consider serving with sticky rice. Top with sliced green onions.