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{This post is sponsored by Andy Boy Broccoli Rabe, I used their Broccoli Rabe in this quick and healthy crockpot dinner!}
Who’s ready for the healthiest, coziest and easiest Sunday night dinner?
Watch The How To Video Here:
crockpot thai broccoli rabe chicken curry from Half Baked Harvest on Vimeo.
This Crockpot Thai Broccoli Rabe Chicken Curry gives off a super cozy feel, and is the perfect, quick, easy, and healthy meal. For me, Sunday dinners should be filling, comforting and cozy…especially during these bitter cold January days. As I mentioned earlier this week, I’m really trying to have a much healthier work to life balance. Not going to lie, it’s a tricky thing to do, but these crockpot recipes are perfect because you can simply add everything into your crockpot in the morning, and come home at night to a house that smells incredible…and more importantly, a delicious meal just waiting to be shared!
Equally great on both busy working weekdays or jam-packed weekends. I love making this dish after a day of fun winter activities like snowboarding, snowmobiling or simply just playing all day in the snow. When I come home exhausted and starving, it’s always nice to know I already have dinner taken care of.
Thai Broccoli Rabe Chicken Curry is quickly becoming one of my favorite crockpot recipes. I have made it at least three times in the last month alone. Granted, I’ve had a ton of people to feed, but it’s been a true life saver recipe. Everyone seems to really enjoy it and it’s beyond easy.
Dishes with curry are one of my favorite foods to make because you can really adapt them to the season. For this crockpot dish I used my favorite hearty winter vegetable, broccoli rabe, it’s perfect for these colder weather days. If you guys are new to broccoli rabe, I really want to encourage you to try it. It’s awesome in soups and stews because it holds up really well to longer cooking times. It’s also delicious when simply roasted in the oven with a little olive oil, salt and pepper. The leaves become crunchy, almost potato chip like…yum, YUM.
Also included in this yummy curry is a healthy amount of garlic, lemongrass and my favorite Thai red curry paste. Not only do these ingredients add flavor, but they are nutrition powerhouses that help fight off sickness (which I think we can all use at some point during the winter months!). I used chicken as my protein source, but if you are a vegetarian, I think using chickpeas or lentils would be equally delicious.
My favorite way to serve this curry is with a side of rice, plus fresh naan for soaking up that awesome curry sauce! I mean, obviously. If you’re looking for a more fiber packed side, try using quinoa or brown rice, I think both would be awesome!
Also, can we talk about how pretty this bowl is? As you can tell from the first week of Healthy January, I am all about bringing in the colors of winter. Bright citrus, hardy winter greens, rainbow-colored root veggies…these are totally where it’s at!
Hope you all are able to spend the day out doing fun things and letting this curry slow cook in your crockpot while you do them. Trust me, it’s the smartest move you can make today. <–for real. 🙂
Crockpot Thai Broccoli Rabe Chicken Curry.
Servings: 4 servings
Calories Per Serving: 726 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 yellow onion finely diced
- 6 cloves of garlic minced or grated
- 1 inch piece fresh ginger peeled + 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 breast or thighs diced
- 1 pieces bunch broccoli rabe ends trimmed + roughly chopped into bite size
- 1/4 cup fresh basil and or cilantro roughly chopped
- Steamed rice for serving
- Arils from one pomegranate for serving
- Chopped peanuts for serving
Instructions
- In the bowl of your crockpot, combine the onion, garlic, ginger, lemongrass, curry paste, fish sauce, coconut milk, and honey. Add the chicken and broccoli rabe, toss to combine.
- Cover and cook on LOW for 5-6 hours or on HIGH for 4-5 hours. Just before serving, stir in the basil and or cilantro.
- Serve the curry over a bowl of steamed rice. Top with pomegranate arils, peanuts and fresh basil or cilantro. Eat!
Happy Sunday guys! Here’s to fun activities and warm curry for dinner! <–DO IT.
{This post is sponsored by Andy Boy Broccoli Rabe. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }
Would this work with ground turkey?
Yes, definitely! xT
Hi! If I wanted to make this vegetarian would you suggest putting the chickpeas in at the start or waiting to add them? Or could pan seared tofu be added?
Hi Niki,
Tofu would be great to use here! Let me know if you give this dish a try, I hope it turns out well for you! xT
Just made this and loved it! Had to substitute a couple things (lemongrass with lemon zest and rabe with mustard greens) but still turned out great! Nice sweet Thai chili flavor. This was my first time using coconut milk in a crockpot and I was nervous because it sort of separated. But still tasted great!
Hey Kristy,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
This recipe is SO flavorful and super easy. When I went to start cooking, I found that my broccoli rabe had seen MUCH better days, so I swapped it for bag of regular frozen broccoli instead and it worked out just fine. This recipe is a keeper!
Hey Melissa,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
My family loved this recipe! Very flavorful and I loved the addition of pomegranate arils and peanuts. Easy in the crockpot. I will make this again and again.
Hey Pamela,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it! Have the best weekend!❄️
Hi Tieghan,
I don’t have a crockpot is there another way to make this?
Hi Maureen,
Totally, you can just make it on the stove top and simmer for 3-4 hours on low. I hope you love this recipe! xx
This recipe has a good base with the right notes. We couldn’t find any broccoli rabi, so we ended up adding veggies we already had at home: red bell pepper, Chinese eggplant, fresh green beans. About an hour before finish, we added cooked, halved small potatoes (from a previous meal). We served on top of rice, added peanuts, and cilantro. Delicious!!
Hi Sally,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
This was delicious! So easy to make. I used lemongrass paste as I didn’t have fresh lemongrass.
Hey there,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan
Hi ! Big fan of your recipes. I love this one, any chance you’ve done this in the instant pot ? Would love to have fast version.
Hi Tieghan,
I love your blog posts, thank you for sharing your recipes!
I noticed that salt and pepper isn’t on the ingredients list. Is there a reason why you don’t add any salt for taste? Just wondering – planning on making this tonight.
HI! There is a lot of salt in the fish sauce and a lot of spice in the curry paste, so I don’t feel the need for salt and pepper in this recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan