Ingredient: boneless, skinless chicken breast

Remember that Thai Curry Vegetable Soup that I made a while back that was like, “GAH! THIS IS SO GOOD!”? Well, yesterday I had a craving for those flavors again, but decided to do them up a little differently. I used the same concept to make these tender and juicy Thai Coconut Curry Braised Chicken Thighs. I made the coconut curry broth a little more concentrated and and braised the chicken thighs, then served the whole lot over a scoop of jasmine rice. The flavors are bold, rich, and complex, yet the dish is ridiculously simple to make. Just my style.