If you’re searching for a dish that combines the delightful flavors of Thai cuisine with the ease of a slow cooker, look no further than this delicious Crockpot Thai Broccoli Rabe Chicken Curry. This recipe is perfect for busy weeknights, allowing you to prepare a nutritious meal with minimal effort. The creamy coconut milk, fragrant spices, and tender chicken meld beautifully, creating a comforting dish that will have your family asking for seconds. Plus, the addition of broccoli rabe adds a unique twist, giving it a nutritional boost and vibrant color.

Why Crockpot Thai Broccoli Rabe Chicken Curry. is Worth Your Time

This Crockpot Thai Broccoli Rabe Chicken Curry is not only incredibly simple to make, but it also offers a depth of flavor that will transport your taste buds straight to Thailand. The slow cooking process allows the spices to develop and intensify, creating a rich and aromatic curry. With minimal prep time and hands-off cooking, you can enjoy a hearty meal without spending hours in the kitchen. Additionally, the recipe is versatile, allowing for various ingredient swaps based on your preferences or what you have on hand. It’s a meal that caters to both the busy and the discerning palate!

Ingredient List

1 yellow onion, finely diced
6 cloves of garlic, minced or grated
1 inch piece fresh ginger, peeled + grated
1 lemongrass stalk, finely chopped
1/4 cup Thai red curry paste
2 tablespoons fish sauce
2 (14 ounce) cans full fat coconut milk
2 tablespoons honey
1 pound boneless skinless chicken breasts or thighs, diced
1 bunch broccoli rabe, ends trimmed + roughly chopped into bite size
1/4 cup fresh basil and/or cilantro, roughly chopped
Steamed rice for serving
Arils from one pomegranate for serving
Chopped peanuts for serving

Setup & Equipment

Crockpot: The star of the show, ensuring a slow and even cooking process.
Chopping board and knife: For prepping your ingredients with ease.
Measuring cups and spoons: To measure out those essential ingredients accurately.
Serving bowls: For presenting your delicious curry and sides.

The Method for Crockpot Thai Broccoli Rabe Chicken Curry.

Step 1: Prepare the Base

In your crockpot, combine the finely diced yellow onion, minced garlic, grated ginger, and chopped lemongrass. This aromatic base will set the stage for your curry, infusing it with authentic Thai flavors.

Step 2: Add the Flavor Makers

Next, incorporate the Thai red curry paste and fish sauce into the crockpot. Stir everything together until well combined. This is where the magic begins, as the spices meld to create a fragrant aroma that fills your kitchen.

Step 3: Pour in the Coconut Milk

Open the cans of full-fat coconut milk and pour them into the mixture. The richness of the coconut milk will balance the heat of the curry paste, creating a creamy and luscious sauce.

Step 4: Sweeten the Deal

Add the honey to the crockpot, stirring it in to ensure it blends well with the other ingredients. This touch of sweetness will round out the flavors beautifully.

Step 5: Add the Chicken

Toss in the diced boneless chicken breasts or thighs. Stir to coat the chicken in the flavorful sauce. The slow cooking will make the chicken incredibly tender and absorb all the delicious flavors.

Step 6: Let It Cook

Cover the crockpot and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Allowing the ingredients to slowly simmer will ensure a depth of flavor that’s simply irresistible.

Step 7: Introduce the Broccoli Rabe

About 30 minutes before serving, stir in the roughly chopped broccoli rabe. This will give it just enough time to become tender while still retaining a lovely crunch.

Step 8: Garnish and Serve

Once the cooking time is up, stir in the fresh basil and/or cilantro. Serve the curry over steamed rice, and garnish with pomegranate arils and chopped peanuts for a delightful crunch and burst of flavor.

Easy Ingredient Swaps

For a vegetarian version, substitute the chicken with tofu or chickpeas.
If you prefer, you can use green curry paste instead of red for a different flavor profile.
Replace fish sauce with soy sauce or mushroom sauce for a different umami kick.
Honey can be swapped with maple syrup for a vegan option.

Problems & Prevention

Overcooking Chicken: Ensure you follow the cooking times closely to avoid dry chicken. If you’re using chicken thighs, they can withstand longer cooking times better than breasts.
Too Spicy: If you’re sensitive to spice, start with half the amount of curry paste and adjust to taste.
Thick Curry: If the curry is too thick after cooking, you can thin it out with a little vegetable broth or water.

Shelf Life & Storage

This Crockpot Thai Broccoli Rabe Chicken Curry can be stored in an airtight container in the refrigerator for up to 4 days. If you wish to store it longer, it can be frozen for up to 3 months. Just make sure to cool it completely before transferring to a freezer-safe container. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove or in the microwave.

FAQ

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken. However, be aware that it may take longer to cook through. Make sure the internal temperature reaches 165°F before serving.

What can I serve with this curry?

Steamed rice is a classic choice, but you can also serve it with quinoa, naan, or even over a bed of zoodles for a low-carb option.

Can I make this curry in advance?

Absolutely! This curry can be made a day in advance and stored in the refrigerator. The flavors will deepen and meld overnight, making it even tastier.

What if I don’t have pomegranate arils?

If you can’t find pomegranate arils, feel free to substitute with chopped mango or diced avocado for a fresh touch. You can also omit them altogether.

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In conclusion, this Crockpot Thai Broccoli Rabe Chicken Curry is a delightful fusion of flavors that is sure to impress. The combination of creamy coconut, aromatic spices, and tender chicken makes for a meal that is both comforting and satisfying. Whether you’re hosting a dinner party or looking for an easy weeknight meal, this recipe is a fantastic choice. So grab your ingredients, set your crockpot, and prepare to indulge in a bowl of warm, flavorful goodness!

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Crockpot Thai Broccoli Rabe Chicken Curry.

This Crockpot Thai Broccoli Rabe Chicken Curry is a flavor-packed dish made effortless with your slow cooker!

Prep Time15

Cook Time6

Total Time6 15

Servings: 4 servings

Ingredients

1 yellow onion finely diced
6 cloves garlic minced or grated
1 inch piece fresh ginger peeled + grated
1 stalk lemongrass finely chopped
1/4 cup Thai red curry paste
2 tablespoons fish sauce
2 cans full fat coconut milk (14 ounce)
2 tablespoons honey
1 pound boneless skinless chicken breasts or thighs diced
1 bunch broccoli rabe ends trimmed + roughly chopped into bite size
1/4 cup fresh basil and/or cilantro roughly chopped
Steamed rice for serving
Arils from one pomegranate for serving
Chopped peanuts for serving

Instructions

In your crockpot, combine the finely diced yellow onion, minced garlic, grated ginger, and chopped lemongrass.
Next, incorporate the Thai red curry paste and fish sauce into the crockpot. Stir everything together until well combined.
Open the cans of full-fat coconut milk and pour them into the mixture.
Add the honey to the crockpot, stirring it in to ensure it blends well with the other ingredients.
Toss in the diced boneless chicken breasts or thighs. Stir to coat the chicken in the flavorful sauce.
Cover the crockpot and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
About 30 minutes before serving, stir in the roughly chopped broccoli rabe.
Once the cooking time is up, stir in the fresh basil and/or cilantro. Serve the curry over steamed rice, and garnish with pomegranate arils and chopped peanuts.