Crockpot Thai Broccoli Rabe Chicken Curry.
If you’re looking for a comforting, flavorful dish that practically cooks itself, then you’re in for a treat with this Crockpot Thai Broccoli Rabe Chicken Curry. Imagine coming home to the irresistible aroma of tender chicken, fresh herbs, and creamy coconut milk simmering away in your slow cooker. This dish combines the earthy bitterness of broccoli rabe with the fragrant spices of Thai cuisine, topped off with a sprinkle of fresh herbs and crunchy peanuts. It’s a perfect meal for busy weeknights or leisurely weekends, and it comes together effortlessly.
Why You’ll Love This Recipe
This Crockpot Thai Broccoli Rabe Chicken Curry is not just a meal; it’s a sensory experience! Here’s why you’ll adore it:
– **Convenience**: Just toss the ingredients into the crockpot and let it do the work while you go about your day.
– **Flavor Explosion**: The combination of Thai red curry paste, coconut milk, and fresh herbs creates a rich, complex flavor profile that will leave your taste buds dancing.
– **Healthy Ingredients**: Packed with lean protein, nutritious greens, and healthy fats from coconut milk, this dish is as good for you as it is delicious.
– **Customizable**: Feel free to adjust the spice level or swap in your favorite vegetables to make this dish your own.
Gather These Ingredients
To make this fabulous Crockpot Thai Broccoli Rabe Chicken Curry, you’ll need the following ingredients:
- 1 yellow onion, finely diced
- 6 cloves of garlic, minced or grated
- 1 inch piece fresh ginger, peeled and 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 and roughly chopped into bite-size pieces
- 1/4 cup fresh basil and/or cilantro, thoroughly chopped
- Steamed rice for serving
- Arils from one pomegranate for serving
- Chopped peanuts for serving
Toolbox for This Recipe
Before you dive in, make sure you have these kitchen tools handy:
- Crockpot: The star of the show for easy, slow cooking.
- Cutting board and knife: For chopping your fresh ingredients.
- Measuring cups and spoons: To ensure perfect ingredient ratios.
- Wooden spoon: For mixing everything together before cooking.
- Serving dishes: To present your beautiful creation!
Crockpot Thai Broccoli Rabe Chicken Curry. Made Stepwise
Ready to bring this dish to life? Follow these simple steps:
Step 1: Prepare Your Ingredients
Begin by finely dicing the yellow onion and chopping the lemongrass. Mince the garlic and grate the ginger. Having everything ready will make the cooking process seamless.
Step 2: Combine the Base
In a bowl, mix together the diced onion, minced garlic, grated ginger, chopped lemongrass, and Thai red curry paste. This will form the flavorful base of your curry.
Step 3: Layer the Crockpot
In your crockpot, add the mixture from Step 2. Pour in the full-fat coconut milk, followed by the fish sauce and honey. Stir gently to combine all the ingredients.
Step 4: Add the Chicken
Next, add the diced chicken to the crockpot. Make sure the chicken is evenly coated with the curry mixture to absorb all the delicious flavors.
Step 5: Include the Greens
Add the roughly chopped broccoli rabe to the crockpot. This will infuse the dish with vibrant color and nutrition.
Step 6: Cook
Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and the flavors well blended.
Step 7: Finish with Fresh Herbs
Once cooked, stir in the chopped basil or cilantro just before serving to add a fresh burst of flavor.
Step 8: Serve
Serve your delicious curry over steamed rice and top with pomegranate arils and chopped peanuts for an extra crunch.
Swap Guide
Feel free to customize this recipe with these swaps:
- Chicken: Use tofu or chickpeas for a vegetarian version.
- Broccoli Rabe: Swap with kale or spinach if you prefer.
- Honey: Maple syrup can be used for a vegan alternative.
- Fish Sauce: Soy sauce or tamari can be a substitute for a different flavor profile.
Missteps & Fixes
While making this Crockpot Thai Broccoli Rabe Chicken Curry, you might encounter a few hiccups. Here are some common issues and their fixes:
- Too Spicy: If your curry turns out too spicy, add a bit more coconut milk to mellow it down.
- Watery Consistency: If the curry is too watery, remove the lid in the last hour of cooking to allow some liquid to evaporate.
- Not Enough Flavor: Adjust seasoning with more fish sauce or a splash of lime juice for brightness.
- Chicken Not Cooked Through: Ensure your crockpot is set to the correct temperature and allow it to cook longer if needed.
Refrigerate, Freeze, Reheat
This recipe is great for meal prep! Here’s how to store it:
You can refrigerate any leftovers in an airtight container for up to 4 days. For longer storage, freeze the curry in freezer-safe containers for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove or in the microwave until heated through. You may need to add a splash of coconut milk or water to restore the creamy consistency.
Helpful Q&A
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just ensure to increase the cooking time by a couple of hours on low heat to ensure it cooks through properly.
What can I serve with this curry besides rice?
This curry pairs beautifully with quinoa, cauliflower rice, or even crispy naan for a delightful meal.
Can I make this recipe in advance?
Absolutely! You can prep the ingredients a day ahead and store them in the fridge. Just throw everything into the crockpot in the morning for a delicious dinner later.
Is this dish suitable for meal prep?
Yes! This Crockpot Thai Broccoli Rabe Chicken Curry is perfect for meal prep. It reheats well and keeps its flavors beautifully.
See You at the Table
Now that you’ve mastered this delicious Crockpot Thai Broccoli Rabe Chicken Curry, it’s time to gather your loved ones around the table. Enjoy the flavors, celebrate the aromas, and savor the moments spent sharing good food and great company. This dish is not just a recipe; it’s an invitation to indulge in the warmth and joy of home-cooked meals. Happy cooking!
Crockpot Thai Broccoli Rabe Chicken Curry.
Ingredients
Equipment
Method
- Begin by finely dicing the yellow onion and chopping the lemongrass. Mince the garlic and grate the ginger. Having everything ready will make the cooking process seamless.
- In a bowl, mix together the diced onion, minced garlic, grated ginger, chopped lemongrass, and Thai red curry paste. This will form the flavorful base of your curry.
- In your crockpot, add the mixture from Step 2. Pour in the full-fat coconut milk, followed by the fish sauce and honey. Stir gently to combine all the ingredients.
- Next, add the diced chicken to the crockpot. Make sure the chicken is evenly coated with the curry mixture to absorb all the delicious flavors.
- Add the roughly chopped broccoli rabe to the crockpot. This will infuse the dish with vibrant color and nutrition.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and the flavors well blended.
- Once cooked, stir in the chopped basil or cilantro just before serving to add a fresh burst of flavor.
- Serve your delicious curry over steamed rice and top with pomegranate arils and chopped peanuts for an extra crunch.
Notes
- You can refrigerate leftovers in an airtight container for up to 4 days.
- For longer storage, freeze the curry in freezer-safe containers for up to 3 months.
- To reheat, thaw in the refrigerator overnight and warm on the stove or microwave until heated through.
