Thai Red Curry Chicken Thighs with Zucchini

Name: Thai Red Curry Chicken Thighs with Zucchini
Yield: 3 serving
Ingredients: 3 tablespoons olive oil; 6 chicken thigh; 1 shallot; 2 garlic; 2 zucchini; 3 ½ tablespoons red curry paste; 2 cans coconut milk; ⅔ cup chicken stock; salt; black pepper; Steamed rice; lime; cilantro

User Reviews

5

14 reviews

Excellent

Servings
3
Cuisine
Asian

Thai Red Curry Chicken Thighs with Zucchini

Joelle Cantu

Report

Thai Red Curry Chicken Thighs with Zucchini features bone-in, skin-on chicken thighs seared to achieve crispy skin, then baked and simmered in a rich sauce made from red curry paste, coconut milk, and chicken stock. The addition of zucchini slices and aromatics like shallots and garlic creates a balanced texture and authentic Thai flavor, served with steamed rice and garnished with fresh lime and cilantro.

Description

This recipe for Thai Red Curry Chicken Thighs with Zucchini centers on sautéing and oven-baking seasoned bone-in chicken thighs to maintain a tender interior and crisp skin. The accompanying sauce is crafted by sautéing shallots and garlic, then combining red curry paste with coconut milk and chicken stock to create a smooth, flavorful coconut curry base. Shredded zucchini adds a lightly cooked vegetable component that complements the richness of the chicken and sauce.

The curry simmers with the chicken returned to the pan, allowing the flavors to meld and the thighs to fully cook through. The dish is finished by serving over steamed rice, with lime wedges to add brightness and fresh cilantro leaves as a garnish that balances the creamy and spicy elements of the curry. This combination brings forward both texture contrasts and layered flavors that characterize a Thai-style curry.

Preparing this recipe involves careful searing to develop crisp skin and a tender interior, then slow cooking in the rich coconut curry sauce. The zucchini's gentle sauté prevents over-softening, ensuring a pleasant bite alongside the chicken. The ease of incorporating common Thai ingredients makes this an accessible option for those interested in home-style Thai curries.

Share:

I Made This!

1 person made this

Print

161 people printed this

Save this

6 people saved this

Ingredients

Servings

3 tablespoons olive oil extra virgin, divided
6 chicken thigh bone-in, skin-on
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 to taste
black pepper to taste
Steamed rice for serving
lime for serving, wedges
cilantro garnish, leaves

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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.