Besides the spicy, chili garlic paste, garlic, brown sugar and garlic for instant flavor boosters, this recipe gets its flavor and juiciness from coconut milk using a two-for-one technique. The result is perfectly tender, flavorful and spicy chicken thighs that you will surely be grilling up all summer (or quarantine) long.

This is not your average tomato soup! Fragrant, creamy and perfectly spiced, it takes no time at all to throw together and is the perfect vehicle for grilled cheese dipping action. This soup is also a perfect option for all of my vegan/dairy-free friends out there!

The curry paste in this recipe alone is perfect for use in this very Thai yellow curry recipe, but also for soups, meats, whatever your heart desires! The result of the curry is silky smooth and perfectly spiced, and reminiscent of your favorite takeout joint.

The marinade alone on this chicken is heavenly; savory, sweet, a tad spicy and full of umami, you could marinate a toe in it and it would taste good (though I'm recommending you go with the boneless chicken thighs).