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.
Thai Red Chicken Panang Curry with Rice & Cashews
x
Ready in 20
High protein
1/3 daily fibre
New
5 plants
Serving size
Ingredients
- 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)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 unwaxed lime
- 20g cashew nuts (Nuts)
- 1 pak choi
- 1 onion
- 1 pepper
- 300g diced British Free Range chicken breast
Nutritional Information
Calories: 769
Protein: 48g
Carbs: 55g
Fat: 38g
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
Nutritional Information
Calories: 779
Protein: 48g
Carbs: 57g
Fat: 38g
Thai Red Chicken Panang Curry with Rice & Cashews
x
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
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 7 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 stalk and leaves separate. Halve the lime
Build the flavour
- Add the pepper and onion 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
- Heat the other large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pak choi stalk 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 curry between bowls, with the rice alongside. Scatter over the cashews and serve with the remaining lime, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.