Thai Red Curry Paella: A Thai Twist on a One-Pan Favorite
Watcharee Limanon
6–8
10 minutes
15 minutes
Thai Fusion
Main Course
Give classic Spanish paella a delicious Thai twist with Watcharee’s Thai Red Curry Sauce. This easy one-pan recipe combines fragrant rice, colorful bell pepper, and your favorite seafood with the vibrant flavors of Southern Thai red curry.
Using precooked rice reduces the time at the stove, making this Thai Red Curry Paella equally suited to a quick weeknight dinner or a relaxed gathering with friends.
Ingredients
⅓ jar Watcharee’s Thai Red Curry Sauce
5–6 cups cooked rice
2 tablespoons cooking oil
Seafood of your choice, such as squid, shrimp, fish, and mussels
1 large bell pepper, cut into small pieces
1–2 tablespoons fish sauce, optional
Directions
Heat the oil in a large skillet over medium-low heat.
Add the squid and cook for about 30–45 seconds, stirring gently.
Add 2–3 tablespoons Watcharee’s Thai Red Curry Sauce to the squid. Stir well and cook briefly until the squid is evenly coated with the sauce. Do not overcook the squid, as it can become tough and rubbery.
Add the precooked rice and another 4 tablespoons Watcharee’s Thai Red Curry Sauce.
Mix well until the rice is evenly coated with the sauce. Add more Red Curry Sauce as needed for extra flavor.
Add the bell pepper and 1–2 tablespoons fish sauce, if using. Stir gently to combine.
Arrange the fresh or thawed shrimp on top of the rice.
Drizzle a little more Watcharee’s Thai Red Curry Sauce over the shrimp.
Cover the skillet with a lid and cook over medium-low heat for about 5-8 minutes, or until the shrimp are cooked through. Remove the lid and continue cooking for a few minutes, if needed, until the rice on the bottom becomes lightly golden and crispy.
Serve hot and enjoy!
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