Thaiella (Thai Red Curry Paella)

This idea came to us in the form of a pun. Then, we thought it would be a good idea to make it happen, and here we are! A glorious Fusion of Spanish Paella with Thai flavours! Given that this dish is full of chicken, rice, and veggies, we served it alone. However, if you’re inclined to make a side dish, we suggest Summer Rolls or Dumplings.

Time: 45 Minutes


  • Protein of your choice. We used Chicken Breast, but Fried Tofu would be fantastic too.
  • Red Bell Pepepr
  • Green Bell Pepper
  • Onion
  • Mushrooms
  • Garlic (we used about 5 cloves)
  • Red Curry Paste (1-2 Tablespoons)
  • 1 Cup of Parboiled Rice
  • 1.5 Cups (1 can) Coconut Milk
  • 1 Cup of Water


  • Dice all of your vegetables, and set them in separate little bowls (for ease of adding at the right times).
  • Dice your protein of choice last, and you can just leave it on your cutting board (if using meat, this will nix the risk of cross contamination).
  • Heat some vegetable oil in a large pan with steep sides (preferably one for which you have a lid).
  • When the oil is hot, add your onions, garlic, and red curry paste, and stir to combine. Let cook for about 3-4 minutes.
  • Add in your peppers and chicken next, and cook those for another 4-5 minutes, stirring occasionally.
  • Lastly, add and mix in your mushrooms, and cook everything for another minute or two.
  • Push all of your veggies and meat to the side to form a nice ring in the center of your pan. Then, pour in your coconut milk and water, and bring everything to a simmer.
  • When your liquid is simmering, add your rice to the middle of the pan, give the rice a quick stir, turn the heat to low, and put your lid on.
  • Allow everything to simmer for 20-25 minutes so the rice can cook.
  • Remove the lid, stir to combine, and continue to cook as needed until your Thaiella is saucy but not liquidy or runny.
  • Plate, Devour, and Enjoy!

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