Crock Pot Peanut Chicken Curry

I love curry and I love it even more when I can make it in the crock pot.  Curry has so many different flavors going on and when you cook it low and slow in the crock pot the flavors really come together nicely.  The creamy coconut milk, sweet raw sugar, a little kick from the crushed red pepper and curry paste and the nutty peanut butter really make this dish pop!  Serve over jasmine rice and you will be happy, happy!

Crock Pot Peanut Chicken Curry (adapted from honeygheeandme.com)

1 (15 oz.) can light coconut milk
1 t. curry powder
1 t. red Thai curry paste
1/2 t. raw sugar (can also use brown sugar)
1/8 t. crushed red pepper
2 T. smooth peanut butter
2 T. low sodium soy sauce
1 medium yellow onion, sliced
1 medium red bell pepper, sliced
2 large basil leaves, chopped
1/4 c. cilantro (plus more for topping, if desired), chopped
4 boneless, skinless chicken breasts (about 1 1/2 lb.)
1 t. salt
1/2 t. pepper
1 c. snow peas
1 c. jasmine rice, prepared according to package directions
Optional garnish:  lime, cilantro, basil, toasted peanuts and Sriracha

Spray a 4 or 6 quart crock pot with cooking spray and mix the coconut milk, curry powder, curry paste, sugar, crushed red pepper, peanut butter and soy sauce together with a whisk.  Add the onion, bell pepper, basil and cilantro and stir to combine.  Season the chicken breasts with salt and pepper and place them in the sauce, making sure they are fully immersed.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  Ten minutes before serving add the snow peas on top of the chicken and allow to steam.  Serve over rice with desired garnish!

4 servings (501 calories each serving) according to my calculator on loseit.com