Cook Chicken

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1 pound boneless skinless chicken thighs

2 tablespoons olive oil

1-¼ teaspoons paprika

1 teaspoon ground mustard

½ teaspoon oregano

½ teaspoon yellow curry powder

½ teaspoon light brown sugar (optional)

Salt and pepper

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1. Season chicken thighs with olive oil and seasonings.

2. Bake 15 minutes at 425°F.

3. Broil 7–10 minutes until caramelized.

4. Rest 5–10 minutes, then slice or chop.

Cook Rice

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1 cup basmati rice

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1. Boil rice 10 minutes, then drain and steam.

Prepare Broccoli

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2 bundles baby broccoli

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1. Blanch broccoli 3-5 minutes until crisp-tender. Drain and cool.

Make Broth

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1 tablespoon olive oil

1 tablespoon minced ginger

1 tablespoon minced garlic

2 tablespoons red curry paste

1 teaspoon yellow curry powder

1 can (13.66 oz) full-fat coconut milk

1 cup chicken broth

1 tablespoon soy sauce

1 tablespoon brown sugar (optional)

½ lime zest

1-2 tablespoons lime juice

¼ cup chopped cilantro (optional)

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1. Heat olive oil. Sauté ginger, garlic, red curry paste, and curry powder 1-2 minutes.

2. Whisk in chicken broth and coconut milk.

3. Bring to a boil, then simmer.

4. Stir in soy sauce, lime zest, lime juice, and cilantro.

Assemble Bowls

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Toasted sesame seeds

½ cup thinly sliced green onions

Chili-crunch (optional)

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1. Divide rice among bowls.

2. Add broccoli and chicken.

3. Ladle broth over.

4. Top with green onions and sesame seeds.