I love this Thai Red Curry Chicken dish. It’s one of those cozy dinner meals to make just as the weather starts to turn. It’s super satisfying and makes amazing (maybe even better?) leftovers. The chicken is so flavorful in this dish, and I love it with the rice and zucchini. I hope you guys love it too!
♥ Teri
Thai Red Curry Chicken Thighs with Zucchini
Servings:
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.
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Could this be made with green curry paste instead of red?
Definitely!
Delicious!! Added some peppers and hot chili peppers ! Great recipe!
Delicious as written! We have some Thai basil in the garden so I shredded a few leaves for garnish. Definitely recommend, if available. Our sauce had very little heat and it will be nice to have a full-flavoured tried-and-true recipe for guests who can’t tolerate spicy foods. We have a kaffir lime tree and will throw a leaf in during the simmering step next time (just because we love kaffir lime). Thank you for a solid recipe that is delicious as is and easy to change if we feel like it.
It was so delicious! I did add a little cayenne pepper, ginger, lime zest and chili oil and used onion instead of shallot. I looked at a lot of red curry chicken recipes and chose yours. Thanks!
Hi – would chicken drumsticks work just as well? If so, how would the searing/baking/simmering time be adjusted?
Please let me know how spicy this dish is. My boyfriend can’t tolerate spicy right now. Thank you
As spicy as the red curry paste you use. Some are milder than others, the least spicy probably are the Thai Kitchen ones found in most supermarkets.