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Thai Red Curry Chicken Thighs with Zucchini
Steps
- 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.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
