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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 tonight and it was SO SO AMAZING.
I am so glad you loved it! Thank you!
Hi! I’m excited to try this recipe. Any tips on how to make it in an Instant Pot rather than a slow cooker? Thank you!
Sure Just add everything to the instant pot and cook on high pressure for 15 minutes. Should be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
If I were to add some sweet potato how would I go about this? Would you just throw it in raw at the beginning with everything else?
Yours is one of my favorite blogs btw I make tons of your recipes, I’ve already done this one a few times and it’s always a huge hit!! Delicious.
Cheers, Taylor
Yup! I would just throw in cubed sweet potato at the beginning of cooking. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
PS. thank you so much for the kind words. Made my night! 🙂
Hii! I’ve had this recipe saved for a while (as well as many other of your recipes) and am very excited its chilly enough for me to crave slow cooker currys again!
I normally add a 1/4 cup of peanut butter when doing thai curries then garnish with scallions/ cilantro/ crushed red pepper/ peanuts, do you think that would go well with this recipe or would it throw off the flavor??
Thanks for all your great recipes! your blog inspires me!
Hi Sam! I think peanut butter is a great addition to this recipe and I love the topping ideas! Let me know if you have questions and I hope you love recipe! 🙂
The formatting on your recipe was confusing for me. The way it’s written for the coconut milk it says “2 ounce cans” with a 14 at the end. It’s unclear you meant to say 2-14 oz cans. I realize I’m the only one who commented on this, but when I was shopping I only got the one can thinking the recipe called for 2 oz only, which I thought was odd until I read through all the comments. Can’t wait to try this recipe, though.
SO sorry it was confusing! I’m really happy you figured it out! Looking at it now and it is a bit weird! Again sorry about that!
Thanks Dina!
Would thai basil be okay?
Yes! Thai basil will be great. 🙂 Hope you love this!
Made this dish for a date night! Delicious flavors but still easy on the stomach. Mine didn’t turn out are orange-y as the one photographed above, so I added some turmeric to get the color where I wanted it to be. I also added avocado on top and it was an incredible addition and made the meal more hearty. SO GOOD!! First recipe I’ve tried from your site and I plan to try more. Thank you!!
WHat size has the crockpot you are using for your recipes?
Hi! What size of crockpot do you use in your recipes?
Mine is 7 quarts. Hope you love this!
I love this recipe so much. Made a giant batch that fed hubby and I for three days. I used broccolette because they had a bunch of it at Costco and it cooked beautifully – not too mushy. I found that the trick was to ‘rest’ it on top of the other ingredients and let it steam. For anyone out there doing Whole30, this recipe is very easy to adapt.
Sounds so awesome, I am glad it turned out great for you!! Thanks Andrea!
Hello! I made this recipe but did not use the full fat coconut milk as you wrote in the recipe. While the dish was really full of flavor, the sauce was thin and somewhat separated. Can I assume it’s because I used light coconut milk? Or is it something else I might have done?
Hi! Yes, I would think it is because of using light coconut milk. The full fat really helps to keep it creamy and thick. Glad you enjoyed the flavor, but sorry for the trouble! Let me know if you have questions. Thanks!
I used full fat coconut milk and my sauce did the same thing. It was runny and separated. I wondered if I didn’t dry off the brocolli rabe enough?
Hey Heidi! I am not sure why your milk separated. I have never had that happen. Was there a lot of water on the broccoli? Sorry for the trouble.
No worries! After the first day, the sauce seemed to thicken up, and the flavour was amazing! However, it was SO spicy ;). I think I’ll use less than 1/4 cup next time! I’m used to spicy food, but I’m guessing the heat of different curry pastes probably varies widely!
I made this tonight. Really easy and delicious! It would also be really good with winter squash! In my opinion , you can never have enough pomegranate. I love to take advantage of them while available!
I completely agree! Thank you Tracy!
Just came across your blog and I’m trying this recipe right now. Everything is in the crockpot, but I have a couple of questions:
1. Do you really omit salt in this recipe, or is that an error? I added salt because.. I’ve never made a dish without salt and can’t physically bring myself to do it, haha.
2. 1/4 cup of curry paste seems like a lot – I want the flavor and the spice, but this is kind of an expensive ingredient for me to use so much of it on one meal. Anything else I could add that might be cheaper, to mimic the flavor?
Thanks! Love the blog so far, ignore the naysayers and put those flippin’ pomegranates on whatever your heart desires!
Hi! So, yes, I do omit the salt becasue the ingredients use contain salt, but please feel free to use salt to your taste! I get it, salt is the best! I think using 2 tablespoons curry past should be just fine. Add more spice with cayenne pepper. Let me know if you have other questions. Hope you LOVE this!
Thanks for all the kind words. So happy to have you as a new reader! Also, YEAH! Pomegranates are the best. Thank you, thank you! 🙂
This was so good. My store rarely carries broccoli rabe, so I used lacinato kale and broccoli. I actually received the comment that it was one of the best things I’ve made. Had to agree, it’s a great recipe, thanks.
Wow that is so awesome! Thank you Jeff!
Hi! I was wondering what your opinion is on subbing out the chicken with alternate options for a vegetarian spin. I was thinking adding potatoes+cauliflower and maybe eggplant instead of the chicken – since you’ve already made and tasted this I’m interested to see which you think is best!
Hi! I think potatoes + cauliflower would be so mazing, great idea! I am not a huge fan of eggplant, but if you enjoy it, I would say go for it. Let me know if you have other questions. Thank you!