Crockpot Thai Broccoli Rabe Chicken Curry.
This Crockpot Thai Broccoli Rabe Chicken Curry is a flavor-packed dish made effortless with your slow cooker!
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.
Equipment
- Crockpot
- Chopping board and knife
- Measuring cups and spoons
- Serving bowls
Notes
- For a vegetarian version, substitute chicken with tofu or chickpeas.
- You can use green curry paste instead of red for a different flavor.
- Store leftovers in an airtight container for up to 4 days in the fridge.