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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!! }
I made this last night for my family exactly as written. It was delicious, I used both pomegranate AND avocado, my family loved it. Thanks for your great blog!
So happy you guys liked it Debbie, thank you!
Hey you’re awesome, all your recipes are AMAZING and I’m obsessed with avocado and pomegranate and everything else you use!!! All your avocado is honestly one of my favorite things about your blog! <3 thank you for all the great recipes!
Thank you so much Juju! Means so much!
Tieghan, I LOVE broccoli rabe and this chicken curry recipe!!!! and I personally love all the pomegranate arils and photos and everything in this post. I’m with your mom, and love what you said above.
Awh, thank you Alice. So happy you like it! 🙂
What brand of curry paste do you use? I usually buy mae ploy brandbut it’s pretty spicy so I’m a little concerned about the heat level if I use 1/4 C. This looks delicious.
I like to use Thai Kitchen’s. It’s my favorite! Let me know if you have questions. 🙂 Also, you can use 2-3 tablespoons of curry paste for less heat.
Maybe a dumb question- but is the chicken raw when added??
Hey Abby! It’s not dumb at all. The chicken is added raw. Let me know if you have questions. Hope you love this! 🙂
I don’t know what is going on with all this negativity, but I love your recipes, your writing, and logging on to your blog every morning! Keep up the great work. It’s awesome to see someone doing what they love.
Awh, thank you so much Sierra! Means so much (:
I don’t have a crackpot, any idea how long this would take on the stove top? Looks so delicious!
Hi! Just cook this on the stover for 1 to 2 hours or until ready to heat. Just be sure the chicken is cooked through before serving. Let me know if you have questions. Hope you love this!
Don’t listen to the naysayers, Tieghan. You keep doing what you are doing. I made this recipe tonight and it is delicious. WITH pomegranate arils. I support you. ??
Awh, thanks so much Kristi!
I agree with the comment above, enough with the sliced avocado and pomegranates with every recipe. And what about other vegetables that I’ve NEVER seen on this blog-o-sphere; swiss chard, fennel, cauliflower, green beans, eggplant, etc. Your basic vegetable profile is sweet potato, sweet winter squash, zucchini, bell peppers, now broccoli rabe. . . which I love, but what about other veggies (like celery – yes, celery).
Hey Susie,
Search cauliflower recipes in the search bar and you will find plenty. I have made a number of soups with chard as well as chard wraps, so search that too. I am personally not a huge fan of celery, fennel or eggplant, although I have a few eggplant and celery recipes too, so search that up. I use what I love to to cook with. If you don’t like my way of cooking, you do not need to follow along. I live by the rule that my mom always taught me, if you don’t have anything nice to say, don’t say it at all. Hope you are having a great New Year.
This looks DELICIOUS and absolutely lovely ???!!! if I were to add lentils how would I go about doing so? Do I need to put them in the crock pot cooked or dry? Thanks!
Hey Steph! I would add dry lentils in the beginning with the other ingredients. I think that will be great! Hope you love this!
Yumm!
Thanks Sara, hope you enjoy (:
I love all your curries and I’m sure this one is going to be delicious, too! YAY to a new curry to enter the rotation 🙂
Thanks so much Rachel, hope you love it!
Perfect for the cold weather we’re having Tieghan! This dish looks like it’s packed with flavor and nice and spicy!
Yes so perfect for cold weather! Hope you love it Mary Ann!
Tieghan, enough with the pomegranates. The colors are pretty, but every picture you have is dripping with pomegranates.
But they are so beautiful!! And just ending their season here in Colorado. It’s only been the last three recipes that she has featured pomegranate and I think they go great in every one 🙂
Thanks Rachel (:
Dianne…enough with the negativity!
Hey Dianne, it’s winter and pomegranates are in season, so I like to use whenever I possibly can. It was not planned to have three recipes with pomegranates go up back to back, but sometimes things like this happen by mistake. That said, pomegranates are one of my favorite fruits. If you prefer not to use them, simply leave them out of the recipe. No big deal at all. Hope you are having a great New Year.
Need a warm bowl of deliciousness when it’s this cold.
Perfect for the cold! Hope you get to make it Nancy, thank you!