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.
Basa Panang Curry with Wild Rice & Coriander
This fragrant curry is made with Wild Rice's authentic Thai sauces to help you get dinner on the table fast! Simply simmer flaky responsibly-sourced basa and vibrant peppers in their creamy Panang curry sauce, then swirl through leafy spinach. Dish up with nutty wild rice and sprinkle with fresh-cut coriander for the perfect finish.
1/3 daily fibre
New
5 plants
Speedy Sauce
Serving size
Ingredients
- 250g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 250g thai panang red curry (Crustaceans, Fish, Molluscs, Nuts) (Coconut milk, Water, Red Curry Paste [dried red chilli, garlic, lemongrass, shallot, salt, galangal, kefir lime, coriander seed, coriander root], Coconut Flower Syrup, Rice Bran Oil, Basil Leaf)
- 2 basa fillets (Fish)
- 1 handful of fresh coriander
- 20g baby spinach
- 1 onion
- 1 pepper
Nutritional Information
Calories: 613
Protein: 31g
Carbs: 51g
Fat: 30g
Ingredients
- 250g thai panang red curry (use half) (Crustaceans, Fish, Molluscs, Nuts) (Coconut milk, Water, Red Curry Paste [dried red chilli, garlic, lemongrass, shallot, salt, galangal, kefir lime, coriander seed, coriander root], Coconut Flower Syrup, Rice Bran Oil, Basil Leaf)
- 250g steamed wholegrain & wild basmati (use half) (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 basa fillet (Fish)
- 1 handful of fresh coriander (use half)
- 20g baby spinach (use half)
- 1 onion (use half)
- 1 pepper (use half)
Nutritional Information
Calories: 617
Protein: 32g
Carbs: 51g
Fat: 30g
Basa Panang Curry with Wild Rice & Coriander
This fragrant curry is made with Wild Rice's authentic Thai sauces to help you get dinner on the table fast! Simply simmer flaky responsibly-sourced basa and vibrant peppers in their creamy Panang curry sauce, then swirl through leafy spinach. Dish up with nutty wild rice and sprinkle with fresh-cut coriander for the perfect finish.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a measuring jug & a sieve
Do the prep
- Thinly slice the pepper. Finely slice the onion. Rinse the spinach. Finely chop the coriander
- On a separate board, dice the basa into 3cm pieces
Simmer time
- Heat the large frying pan with 1 tsp 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 to the pan with 100ml of water (50ml for 1 person). 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 1-2 mins, until wilted then season with salt and pepper
Heat the rice
- Meanwhile, heat the medium 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
- Roughly chop the coriander
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the basa penang curry between bowls, with the rice alongside
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