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Thai Red Curry Chicken Thighs with Zucchini

Teri & Jenny
5 from 2 votes
Servings 3


  • 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
  • cup chicken stock
  • salt and pepper to taste
  • steamed rice for serving
  • lime wedges for serving
  • cilantro leaves garnish


  • 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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