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.
