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.

This soup is downright decadent yet light and, dare I say, healthy. It's silky smooth, creamy and indulgent yet dairy-free and gluten-free thanks to the coconut milk.

The beauty of this recipe is that you can make it on the spot and let the marinade flavor your chicken breasts for as little or as long as you’d like. The result either way is succulent and incredibly flavorful chicken sure to shake things up!