Instructions

• Prepare the ingredients: finely dice the yellow onion; mince or grate the 6 cloves of garlic; peel and grate the 1-inch piece of ginger; finely chop the lemongrass stalk; dice the 1 pound boneless skinless chicken into bite-size pieces; trim the ends from the bunch of broccoli rabe and roughly chop into bite-size pieces; and thoroughly chop the 1/4 cup fresh basil and/or cilantro. Open the two (14 ounce) cans of full-fat coconut milk.
• In the bowl of the crockpot, add the diced onion, minced garlic, grated ginger, chopped lemongrass, 1/4 cup Thai red curry paste, 2 tablespoons fish sauce, both (14 ounce) cans of coconut milk, and 2 tablespoons honey. Stir until the curry paste and honey are evenly incorporated into the liquid.
• Add the diced chicken and the chopped broccoli rabe to the crockpot. Gently toss or stir once so the chicken and broccoli rabe are coated with the sauce and mostly submerged.
• Cover the crockpot and cook on LOW for 5–6 hours or on HIGH for 4–5 hours.
• Check that the chicken is cooked through (no pink inside) and that the broccoli rabe is tender. If you use a thermometer, the chicken should reach 165°F (74°C).
• Just before serving, stir the 1/4 cup chopped fresh basil and/or cilantro into the curry.
• Serve the curry over steamed rice. Top each bowl with arils from one pomegranate and chopped peanuts, and add extra basil or cilantro if you like.