I made a quick Thai-inspired chicken recipe tonight and thought it came out really well. Iris ate a big square of crispy chicken skin.

Combine half a 14-ounce can of coconut milk with minced stems of one bunch cilantro, one stalk sliced lemongrass, a few grinds of pepper, three tablespoons fish sauce, and three cloves minced garlic. Use this to marinate four bone-in chicken thighs. Remove the chicken from the marinade and place on a foil-lined baking sheet. Roast for an hour at 400°F.

We didn’t have any on hand, but you should serve it with that Mae Ploy sweet chilli sauce.