Crockpot Thai Broccoli Rabe Chicken Curry.
If you’re looking for a meal that combines the rich flavors of Thai cuisine with the convenience of a crockpot, then look no further! This Crockpot Thai Broccoli Rabe Chicken Curry is a delightful dish that is easy to prepare and perfect for busy weeknights. With tender chicken, vibrant broccoli rabe, and a creamy coconut curry sauce, it’s a comforting and nourishing dish that your whole family will love. Plus, it’s all made in one pot, making cleanup a breeze! Let’s dive into the details of this delicious recipe.
The Upside of Crockpot Thai Broccoli Rabe Chicken Curry.
The beauty of this Crockpot Thai Broccoli Rabe Chicken Curry lies in its simplicity and flavor. The ingredients meld together beautifully as they simmer in the crockpot, allowing the spices to infuse the chicken and vegetables with mouthwatering taste. The addition of Thai red curry paste gives the dish a spicy kick, while the coconut milk provides a creamy texture that balances the heat. With broccoli rabe added for a nutritious twist, this recipe is not only filling but also packed with vitamins. Serve it over steamed rice, and you have a complete meal that is sure to satisfy.
Ingredient Checklist
- 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-sized 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
Kitchen Gear Checklist
- Crockpot: The star of this recipe, allowing for slow cooking and deep flavor development.
- Cutting board and knife: For prepping your vegetables and chicken.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Wooden spoon: For stirring and combining ingredients.
Crockpot Thai Broccoli Rabe Chicken Curry: How It’s Done
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Dice the yellow onion, mince the garlic, grate the ginger, and finely chop the lemongrass. If you haven’t done so already, trim and chop the broccoli rabe into bite-sized pieces.
Step 2: Combine Ingredients in the Crockpot
In your crockpot, add the diced onion, minced garlic, grated ginger, and chopped lemongrass. Follow this with the Thai red curry paste, fish sauce, coconut milk, and honey. Stir everything together until well combined.
Step 3: Add Chicken and Broccoli Rabe
Next, add the diced chicken to the mixture, ensuring it is well coated with the sauce. Then, gently fold in the chopped broccoli rabe.
Step 4: Cook on Low
Set your crockpot to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking process allows the flavors to meld beautifully, resulting in tender chicken and perfectly cooked vegetables.
Step 5: Finish with Fresh Herbs
Once cooked, stir in the freshly chopped basil and/or cilantro just before serving for a burst of freshness.
Step 6: Serve and Garnish
Serve your Crockpot Thai Broccoli Rabe Chicken Curry over steamed rice. Garnish with pomegranate arils and chopped peanuts for an extra layer of flavor and texture.
Seasonal Adaptations
- Spring: Add in asparagus or snap peas for a seasonal crunch.
- Summer: Incorporate zucchini or bell peppers for a colorful twist.
- Fall: Swap broccoli rabe for kale and add roasted butternut squash.
- Winter: Serve with a side of warm crusty bread for dipping.
Recipe Notes & Chef’s Commentary
This Crockpot Thai Broccoli Rabe Chicken Curry is versatile; feel free to adjust the spice level by adding more or less red curry paste. If you prefer a vegetarian option, substitute the chicken with chickpeas or tofu for a delicious variation. This dish is also perfect for meal prep; make a larger batch and enjoy it for lunch throughout the week!
Keep It Fresh: Storage Guide
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove or in the microwave. You can also freeze portions for up to 3 months. Just be sure to let it cool completely before transferring to a freezer-safe container.
Ask the Chef
Can I use other vegetables in this curry?
Absolutely! Feel free to experiment with different vegetables that you enjoy or have on hand. Carrots, bell peppers, and green beans would all work beautifully in this dish.
Is there a substitute for fish sauce?
If you’re looking for an alternative, you can use soy sauce or a mushroom-based sauce for a similar umami flavor without the fish sauce.
How spicy is this curry?
The spiciness of the curry largely depends on the amount of Thai red curry paste you use. Start with a smaller amount and adjust to your taste preference.
Can I make this curry ahead of time?
Yes! This curry actually tastes even better the next day as the flavors continue to develop. Prepare it in advance and simply reheat when you’re ready to serve.
Serve & Enjoy
This Crockpot Thai Broccoli Rabe Chicken Curry is not just a delightful meal; it’s a celebration of flavors that will transport your taste buds straight to Thailand. With the creamy coconut milk, aromatic spices, and tender chicken, this dish is a true comfort food that brings warmth and happiness to your table. Whether you’re serving it for a family dinner or entertaining friends, this curry is sure to impress. So grab your ingredients, set your crockpot, and get ready to enjoy a delicious homemade meal that’s as easy to make as it is to savor. Happy cooking!
Crockpot Thai Broccoli Rabe Chicken Curry.
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Dice the yellow onion, mince the garlic, grate the ginger, and finely chop the lemongrass. If you haven’t done so already, trim and chop the broccoli rabe into bite-sized pieces.
- In your crockpot, add the diced onion, minced garlic, grated ginger, and chopped lemongrass. Follow this with the Thai red curry paste, fish sauce, coconut milk, and honey. Stir everything together until well combined.
- Next, add the diced chicken to the mixture, ensuring it is well coated with the sauce. Then, gently fold in the chopped broccoli rabe.
- Set your crockpot to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking process allows the flavors to meld beautifully, resulting in tender chicken and perfectly cooked vegetables.
- Once cooked, stir in the freshly chopped basil and/or cilantro just before serving for a burst of freshness.
- Serve your Crockpot Thai Broccoli Rabe Chicken Curry over steamed rice. Garnish with pomegranate arils and chopped peanuts for an extra layer of flavor and texture.
Notes
- Feel free to adjust the spice level by adding more or less red curry paste.
- For a vegetarian option, substitute chicken with chickpeas or tofu.
- This dish is perfect for meal prep; make a larger batch and enjoy it for lunch throughout the week!
