Chicken Panang Curry with Wholegrain Basmati Rice, Pak Choi & Cashews

Serving size

1 person 2 people 4 people

Ingredients

300g diced British Free Range chicken breast
1 pepper
1 onion
1 pak choi
20g cashew nuts (Nuts)
1 unwaxed lime
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), 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)

Allergens

Contains: Nuts

May Contain: Crustaceans, Fish, Molluscs, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	769Kcal
	493kJ	3218kJ
Fat	5.8g	38g
of which saturates	3.2g	21g
Carbohydrates	8g	55g
of which sugars	3.2g	21g
Protein	7.4g	48g
Salt	0.38g	2.4g
Fibre	1.8g	11g

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)
20g cashew nuts (use half) (Nuts)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 pak choi (use half)
1 onion (use half)
1 carrot (use half)
1 unwaxed lime (use half)
150g diced British Free Range chicken breast

Allergens

Contains: Nuts

May Contain: Crustaceans, Fish, Molluscs, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	119Kcal	779Kcal
	500kJ	3259kJ
Fat	5.9g	38g
of which saturates	3.2g	21g
Carbohydrates	9g	57g
of which sugars	3.5g	23g
Protein	7.3g	48g
Salt	0.38g	2.5g
Fibre	1.7g	11g

Back

High protein 1/3 daily fibre New 5 plants Speedy Sauce

Chicken Panang Curry with Wholegrain Basmati Rice, Pak Choi & Cashews

Prep time: 15 mins

Total time: 20 mins

Cuisine: Thai

Food group: Poultry

This fragrant curry is made with Wild Rice's authentic Thai sauces to help you get dinner on the table fast! Simply simmer tender free-range British chicken in a creamy Panang curry sauce, infused with authentic aromatic spices, alongside vibrant peppers and leafy pak choi. Dish up with fluffy brown basmati rice and finish with crunchy cashews for garnish.

Cooking Instructions

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.

Before you start

Pull out 2 medium frying pans

Get started

Heat a medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and fry for 9 mins. Season with salt and pepper
Meanwhile, thinly slice the pepper and onion. Trim and cut the pak choi into bite-sized pieces, keeping the stalks and leaves separate. Halve the lime

Simmer simmer

Add the pepper and onion to the chicken and cook for a further 5 mins, until softened
Stir in the Panang curry sauce, bring to a simmer and cook for 3-4 mins

Cook the rice & finish the curry

Heat the other large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pak choi stalks and cook for 2-3 mins, until softening. 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. Season with salt
Stir the pak choi leaves into the curry with a squeeze of lime juice. Season to taste

Plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Share the chicken Panang curry between bowls, with the rice alongside. Scatter over the cashews and garnish with the remaining lime, cut into wedges