Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Creative Recipe
Spicy Thai Paella with Beef and Vegetables
A vibrant fusion of Spanish paella and Thai flavors, this dish combines fragrant jasmine rice cooked with tender halal beef, fresh vegetables, and a spicy, aromatic Thai red curry broth with classic Spanish seasonings. The result is a colorful, hearty, and flavorful dish that balances the richness of Spanish cuisine with the bold, spicy, and herbal notes of Thailand.
60 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour3/10
Umami8/10
Spicy7/10
🥄 Texture
Tender jasmine rice with slightly chewy, seared beef pieces and softened vegetables; bell pepper, carrot, and cabbage should retain a gentle bite for contrast. Overall mouthfeel is hearty and slightly saucy as the curry coats the grains and ingredients evenly.
👃 Aroma
Fragrant and savory with prominent red curry notes (galangal/lemongrass/garlic) and a background smokiness from paprika and seared beef. Fresh cilantro and lime add a bright, herbal-citrus top note when served.
🍷 Pairs Well With
Off-dry Riesling or a crisp, cold lager for alcohol options; for a non-alcoholic choice, Thai iced tea or iced green tea to balance spice and richness.
🥗 Side Dishes
Light cucumber salad or som tam (green papaya salad) for freshness and crunch, steamed Asian greens or bok choy for balance, and warm flatbreads or spring rolls if you want an extra hand-held side.
Ingredients(20 items)
- 11 cup jasmine rice
- 2300 grams halal beef, cut into bite-sized pieces
- 31/2 medium cabbage (thinly sliced)
- 42 large tomatoes (diced)
- 51 medium onion (finely chopped)
- 63 cloves garlic (minced)
- 71 medium bell pepper (red, sliced)
- 81 small chili pepper (finely chopped)
- 91 medium carrot (julienned)
- 102 bay leaves
- 112 tablespoons Thai red curry paste
- 123 tablespoons olive oil
- 133 cups beef broth (low sodium)
- 141 tablespoon fish sauce (ensure halal certified or substitute with soy sauce)
- 151 teaspoon smoked paprika
- 161/2 teaspoon turmeric powder
- 171/2 teaspoon sugar
- 18Salt to taste
- 19Fresh cilantro leaves (for garnish)
- 20Lime wedges (for serving)
Nutrition Information(per serving)
450
Calories
32g
Protein
42g
Carbs
14g
Fat
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
- 2
Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium-high heat.
- 3
Add the halal beef pieces and sear until browned on all sides, about 5-7 minutes. Remove and set aside.
- 4
In the same pan, add 1 tablespoon olive oil if needed. Sauté the onion, garlic, and chili pepper until fragrant and translucent, about 3 minutes.
- 5
Add the Thai red curry paste, smoked paprika, turmeric, and sugar. Stir well to combine and cook for 2 minutes to release the spices' aroma.
- 6
Add the diced tomatoes, bell pepper, carrot, and cabbage. Cook for 5 minutes until the vegetables soften slightly.
- 7
Return the beef to the pan and stir everything together.
- 8
Add the rinsed jasmine rice and stir to coat it with the curry and vegetable mixture.
- 9
Pour in the beef broth, fish sauce, and add bay leaves. Stir gently and bring to a boil.
- 10
Reduce heat to low, cover the pan with a lid or aluminum foil, and simmer for 18-20 minutes until the rice is tender and most liquid is absorbed.
- 11
Remove from heat and let it rest, covered, for 5 minutes to allow flavors to meld.
- 12
Discard the bay leaves. Adjust seasoning with salt if necessary.
- 13
Garnish with fresh cilantro leaves and serve with lime wedges on the side for a fresh citrus kick.
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