Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Crockpot Thai Broccoli Rabe Chicken Curry is not just a meal—it's a flavor explosion that will transport your taste buds straight to the vibrant streets of Thailand. With minimal prep and maximum taste, this recipe proves that gourmet cooking can be both effortless and incredibly delicious. Imagine tender chicken, rich coconut milk, and spicy curry paste melding together in a slow cooker, creating a dish that's guaranteed to become your new comfort food obsession.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Thai
Serves: 6 servings
Ingredients
- 1.5 lbs chicken thighs, cubed
- 1 bunch broccoli rabe, chopped
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Fresh basil for garnish
Instructions
- Prepare ingredients by cubing chicken thighs into 1-inch pieces and ensuring they are pat dry with paper towels to promote better browning.
- Wash and roughly chop broccoli rabe into 2-inch segments, separating the leafy and stem portions.
- In a large skillet, lightly brown chicken thigh cubes over medium-high heat for 3-4 minutes to develop rich flavor, then transfer to crockpot.
- In the same skillet, sauté sliced onions and minced garlic until fragrant and slightly translucent, approximately 2-3 minutes.
- Add red curry paste to the onion mixture, stirring to combine and release aromatic oils for about 1 minute.
- Pour coconut milk into the skillet, scraping any browned bits from the bottom, then mix in fish sauce and brown sugar.
- Pour entire sauce mixture over chicken in the crockpot, ensuring all pieces are well-coated.
- Cover crockpot and cook on low setting for 5-6 hours, allowing flavors to meld and chicken to become tender.
- During the last 30 minutes of cooking, add chopped broccoli rabe to the crockpot to prevent overcooking.
- Once cooking is complete, taste and adjust seasoning with additional fish sauce or salt if needed.
- Serve hot, garnished with fresh torn basil leaves, over steamed jasmine rice.
Tips
- Pat chicken dry before browning to ensure a beautiful golden color and deeper flavor development.
- Don't skip the skillet browning step—it adds crucial depth to your curry's taste profile.
- Use fresh basil as a garnish to add a bright, aromatic finish to the dish.
- For extra heat, add a chopped Thai chili or a dash of sriracha sauce.
- Choose full-fat coconut milk for a richer, creamier curry sauce.
- If broccoli rabe is too bitter, you can substitute with regular broccoli or Chinese broccoli.
- Adjust fish sauce and brown sugar to balance the saltiness and sweetness according to your preference.
- Let the curry rest for 10-15 minutes after cooking to allow flavors to fully integrate.
- Serve over jasmine rice to soak up the delicious sauce.
- Leftovers can be stored in the refrigerator for up to 3-4 days and often taste even better the next day!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 28g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 130mg
