Thai Coconut Curry Chicken Bowl

This easy bowl is packed with bold flavor and comes together with just a few simple ingredients. We recommend grilling the chicken for the best smoky flavor, but baking and stovetop methods work great too.

Ingredients

• 1 package boneless, skinless chicken thighs (about 1 lb)
• 1 Petrichor Organics Thai Coconut Curry POD (Use 1 POD per pound of chicken. If your package is 1.5 lbs, use 1½ PODS.)
• 1 cup uncooked white rice
• 2 cups broccoli florets
• 1 tsp sesame seeds
• ½ tsp red chili pepper flakes (or to taste)
• Salt
• Fresh parsley, chopped
• Sweet pickled onions, for garnish

Step 1: Cook the Rice

Rinse 1 cup of white rice under cold water until the water runs mostly clear.

Add the rice to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to low, cover, and cook for about 18 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork. Stir in a little chopped parsley before serving.

Pro Tip: If you cook rice often, a rice cooker is one of the best kitchen investments you can make. It delivers perfect rice every time with almost no effort.

Step 2: Roast the Broccoli

Preheat your oven to 425°F.

Spread the broccoli on a baking sheet and lightly coat with oil. Sprinkle with the sesame seeds and chili pepper flakes.

Roast for 20–25 minutes, flipping halfway through, until the edges are crispy and lightly browned.

Step 3: Season the Chicken

Coat the chicken thoroughly with the Thai Coconut Curry POD.

• 1 lb chicken: Use 1 POD
• 1.5 lbs chicken: Use 1½ PODS

Let the chicken rest for 10–15 minutes before cooking if time allows.

Cooking the Chicken

★ Recommended: Grill

Preheat your grill to medium-high heat (about 400°F).

Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

Bake

Preheat the oven to 400°F.

Bake the chicken for 22–28 minutes, or until it reaches 165°F internally. Let it rest before slicing.

Stovetop

Heat a skillet over medium heat with a little oil.

Cook the chicken for 6–8 minutes per side, depending on thickness, until fully cooked and the internal temperature reaches 165°F.

Assemble Your Bowl

1. Start with a generous scoop of the parsley rice.
2. Add the crispy roasted broccoli.
3. Top with the sliced Thai Coconut Curry chicken.
4. Finish with sweet pickled onions for the perfect balance of sweetness, acidity, and bold curry flavor.

Enjoy! This bowl is perfect for meal prep and tastes just as good the next day.