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homemade Crockpot Thai Broccoli Rabe Chicken Curry. recipe photo
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Crockpot Thai Broccoli Rabe Chicken Curry.

A fragrant, hands-off Thai red curry with tender chicken and bitter-sweet broccoli rabe cooked in creamy coconut milk.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 4 servings

Ingredients

  • 1 yellow onion finely diced
  • 6 cloves garlic minced or grated
  • 1 inch fresh ginger peeled and 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 cans
  • 2 tablespoons honey
  • 1 pound boneless skinless chicken breast or thighs, diced
  • 1 bunch broccoli rabe ends trimmed and roughly chopped into bite-size pieces
  • 1/4 cup fresh basil and/or cilantro thoroughly chopped
  • steamed rice for serving
  • pomegranate arils arils from one pomegranate, for serving
  • chopped peanuts for serving

Instructions

  • Place the finely diced onion, minced garlic, grated ginger, chopped lemongrass, Thai red curry paste, fish sauce, full-fat coconut milk, and honey into the bowl of the crockpot; stir to combine.
  • Add the diced chicken and the chopped broccoli rabe to the crockpot and toss gently so the ingredients are evenly distributed in the curry base.
  • Cover and cook on LOW for 5–6 hours or on HIGH for 4–5 hours, until the chicken is cooked through and tender.
  • Just before serving, stir in the chopped basil and/or cilantro.
  • Serve the curry over steamed rice and top with pomegranate arils, chopped peanuts, and extra herbs if desired.

Equipment

  • Crockpot/slow cooker
  • Cutting Board
  • Chef’s knife
  • Measuring Cups and Spoons
  • Can opener
  • Wooden spoon or spatula

Notes

  • Use boneless thighs for more tender, flavorful meat.
  • Adjust red curry paste to taste for spiciness.
  • Full-fat coconut milk yields a richer sauce.
  • Trim broccoli rabe stems well to reduce bitterness.