Dinner
Thai Green Curry and Saffron Paella
A Thai-Spanish one-pan showpiece, paella rice cooked in a base of Thai green curry paste and saffron-infused stock so the Spanish socarrat crust and the Southeast Asian aromatic depth are both structurally present — a dish that could only have been invented by someone who loved both cuisines equally.
$6
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
580Calories
42gProtein
18gFat
68gCarbs
6gSugar
4gFiber
720mgSodium
138mgChol
0gSat Fat
Goes well with
Spanish Albariño
local
Thai Iced Tea
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Season 8 chicken thighs with 1 tsp salt and 0.5 tsp pepper. Finely dice 1 large onion and 1 large red pepper. Finely grate 3 garlic cloves. Steep 0.5 tsp saffron in 3 tbsp warm water for 5 minutes. Measure out 3 tbsp green curry paste, 1.5 tbsp tomato paste, 400ml coconut milk, 400ml hot chicken stock, 1.5 tbsp fish sauce, 1 tbsp palm sugar, and 400g paella rice.
2
Sear
Heat 2 tbsp oil in a large paella pan over medium-high heat. Place chicken skin-side down, sear 5–6 minutes until deep golden. Flip, cook 2 minutes. Remove and set aside.
3
Bloom
Reduce heat to medium. Add diced onion and red pepper, cook 5 minutes until softened. Add garlic and green curry paste, stir 2–3 minutes until fragrant and paste darkens. Stir in tomato paste for 1 minute.
4
Build
Pour saffron water, coconut milk, stock, fish sauce, and palm sugar into the pan. Stir to combine and bring to a simmer. Add 400g paella rice, stir once to distribute evenly. Do not stir again after this point.
5
Simmer
Nestle chicken thighs skin-side up into the rice. Cook uncovered over medium heat 25–30 minutes until all liquid is absorbed and a socarrat crust forms on the base—listen for gentle crackling.
6
Rest and plate
Remove from heat, cover with foil, rest 5 minutes. Scatter 15g fresh coriander, 3 thinly sliced spring onions, and 1 sliced red chilli over the top. Serve directly from the pan with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 bone-in skin-on chicken thighs
- 1/2 tsp1/2 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 1 tbsp1 tbsp neutral oil
- 1 1/2 tbsp1 1/2 tbsp Thai green curry paste
- 11 large onion
- 2 cloves2 cloves garlic
- 11 large red pepper
- 3/4 tbsp3/4 tbsp tomato paste
- 1/4 tsp1/4 tsp saffron
- 1 1/2 tbsp1 1/2 tbsp warm water
- 200ml200ml coconut milk
- 200ml200ml chicken stock
- 3/4 tbsp3/4 tbsp fish sauce
- 1/2 tbsp1/2 tbsp palm sugar
- 200g200g paella rice
- 7.5g7.5g fresh coriander
- 22 spring onions
- 11 lime
- 11 small fresh red chilli
