The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 80g baby spinach
-
200ml coconut milk
- 2 pepper
- 2 onion
- 1 handful of fresh coriander
- 4 x basa fillets (Fish)
-
500g steamed wholegrain & wild basmati
-
250g thai panang red curry (Crustaceans, Fish, Molluscs, Nuts)
Fish
Crustaceans, Fish, Molluscs, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 123Kcal | 545Kcal |
| 516kJ | 2282kJ | |
| Fat | 6.0g | 26g |
| of which saturates | 4.0g | 18g |
| Carbohydrates | 10g | 44g |
| of which sugars | 2.9g | 13g |
| Protein | 7.1g | 31g |
| Salt | 0.26g | 1.1g |
| Fibre | 2.0g | 8.9g |
Speedy Basa Panang Curry with Wild Rice & Spinach
This fragrant curry is made with Wild Rice's authentic Thai sauces to help you get dinner on the table fast! Simply simmer buttery responsibly-sourced basa in a creamy Panang curry sauce, infused with authentic aromatic spices, alongside vibrant peppers and leafy spinach. Dish up with fluffy wild basmati rice and finish with fresh-cut coriander for garnish.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 large frying pans & a sieve
Do the prep
- Thinly slice the peppers. Finely slice the onions. Rinse the spinach. Finely chop the coriander
- On a separate board, dice the basa into 3cm pieces
Simmer time
- Heat a large frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the onion and pepper and cook for 3-4 mins, until softened. Season with salt and pepper
- Add the Panang sauce and coconut milk to the pan. Bring the sauce to a boil, lay the fish evenly in the pan, then simmer for 12 mins, until cooked through
- Add the spinach and simmer for the final 1-2 mins, until wilted then season with salt and pepper
Heat the rice
- Meanwhile, heat the other frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the basa Panang curry between bowls, with the rice alongside. Garnish with the coriander
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