Thai Red Curry Thighs with Zucchini

Happy Halloween!  This isn't a Halloween recipe, but it's an orange color, so that sort of counts, right?  And I finally found a way to make zucchini that my hubby enjoys :D It's very tasty, going to go 9.5/10.  I wasn't sure about using 2 zucchini since hubby doesn't usually like them, so I only went with one; next time, I will use 2 (as in the original recipe).  This comes out fairly spicy, but not overwhelmingly so, with just 1 1/2 cans of coconut milk; if you prefer less spicy, go for 2 full cans (again, as in the original).  I served with Basmati rice.

Link to original recipe: https://www.spoonforkbacon.com/thai-red-curry-chicken-thighs-with-zucchini/

Ingredients: 

3 T. olive oil, divided
4 bone-in, skin-on chicken thighs (original calls for 6, but I only had 4 on hand)
1 medium shallot, finely chopped
2 cloves garlic, minced
1 zucchini, sliced in half lengthwise, then thinly sliced crosswise (note: next time, use 2)
3 1/2 T. red curry paste
1 1/2 cans (13.5 oz. size) coconut milk
2/3 c. chicken stock (I used my homemade version)
salt and pepper, to taste

Directions:

1. Season chicken thighs with salt and pepper all over.  Heat half of oil in an oven-proof skillet over medium-high heat.

2. Heat oven to 375°F.

3. Add chicken thighs, skin side down, to skillet.  Sear thighs on each side for 4-5 min. each.

4. Transfer skillet to oven and bake thighs for 15 min.

5. Remove thighs from oven and transfer to a plate.  Place skillet back on stove, over medium heat.

6. Add the remaining half of the oil, along with the shallot and garlic.  Cook, stirring frequently, for 2-3 minutes.

7. Add zucchini to skillet and cook for additional 3-4 minutes.

8. Add curry paste to skillet and stir constantly for 1 minute.

9. Stir in the coconut milk and season with salt and pepper.

10. Once sauce reaches a simmer, return chicken thighs to skillet and continue simmering for additional 8 minutes.

11. Serve with rice and enjoy!