Thai Red Curry Chicken Thighs with Zucchini
User Reviews
5.0
21 reviews
Excellent
-
Servings
3
-
Cuisine
Asian
Thai Red Curry Chicken Thighs with Zucchini
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 6 bone-in, skin-on chicken thighs
- 1 shallot, diced
- 2 garlic cloves, minced
- 2 zucchini, sliced in half lengthwise and thinly sliced crosswise
- 3 ½ tablespoons red curry paste
- 2 cans coconut milk
- ⅔ cup chicken stock
- salt and pepper to taste
- Steamed rice for serving
- Lime wedges for serving
- cilantro leaves garnish
Instructions
- Preheat oven to 375˚F.
- Place a large skillet over medium-high heat and add 1 ½ tablespoons oil. Swirl oil around skillet.
- Generously season chicken thighs with salt and pepper and place each thigh into skillet, skin-side down.
- Sear thighs for 4 to 5 minutes. Flip each piece of chicken and continue to sear for an additional 4 to 5 minutes.
- Transfer skillet to oven and bake thighs for 12 to 15 minutes or until just cooked through.
- Remove thighs from oven and transfer onto a plate. Place skillet back over medium heat and add remaining oil. Add shallot and garlic and saute for 3 to 4 minutes. Add zucchini and continue to saute for 3 to 4 minutes.
- Stir in curry paste and toast for 1 minute. Stir in coconut milk and stock until sauce is smooth. Season with salt and pepper.
- Nestle chicken thighs back into skillet, skin-side up and simmer in sauce for 6 to 8 minutes.
- Scoop steamed rice into bowls and top each pile of rice with 1 or 2 chicken thighs. Ladle sauce into bowls, top with cilantro leaves and serve with lime wedges.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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