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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season 4 chicken thighs with 0.5 tsp salt and 0.25 tsp pepper. Finely dice 0.5 large onion and 0.5 large red pepper. Finely grate 1 garlic clove. Steep 0.25 tsp saffron in 1.5 tbsp warm water for 5 minutes. Measure out 1.5 tbsp green curry paste, 0.75 tbsp tomato paste, 200ml coconut milk, 200ml hot chicken stock, 0.75 tbsp fish sauce, 0.5 tbsp palm sugar, and 200g paella rice.
Sear
Heat 1 tbsp oil in a medium paella pan (10-11 inches) over medium-high heat. Place chicken skin-side down, sear 5–6 minutes until deep golden. Flip, cook 2 minutes. Remove and set aside.
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.
Build
Pour saffron water, coconut milk, stock, fish sauce, and palm sugar into the pan. Stir to combine and bring to a simmer. Add 200g paella rice, stir once to distribute evenly. Do not stir again after this point.
Simmer
Nestle chicken thighs skin-side up into the rice. Cook uncovered over medium heat 20–25 minutes until all liquid is absorbed and a socarrat crust forms on the base—listen for gentle crackling.
Rest and plate
Remove from heat, cover with foil, rest 5 minutes. Scatter 8g fresh coriander, 1 thinly sliced spring onion, and 0.5 sliced red chilli over the top. Serve directly from the pan with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.