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.
Pork Panang Curry with Wild Basmati Rice & Basil
This fragrant curry is made with Wild Rice's authentic Thai sauces to help you get dinner on the table fast! Simply simmer tender British pork, in a creamy Panang curry sauce, infused with authentic aromatic spices, alongside vibrant peppers and crunchy sugar snaps. Dish up alongside fluffy basmati rice and finish with fresh-cut basil for garnish.
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 wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 80g sugar snap peas
- 1 handful of fresh basil
- 300g free-range diced pork
- 1 pepper
- 1 onion
Nutritional Information
Calories: 717
Protein: 41g
Carbs: 52g
Fat: 36g
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)
- 80g sugar snap peas (use half)
- 1 handful of fresh basil (use half)
- 1 onion (use half)
- 1 pepper (use half)
- 250g steamed wholegrain & wild basmati (use half) (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 x 150g free-range diced pork
Nutritional Information
Calories: 717
Protein: 41g
Carbs: 52g
Fat: 36g
Pork Panang Curry with Wild Basmati Rice & Basil
This fragrant curry is made with Wild Rice's authentic Thai sauces to help you get dinner on the table fast! Simply simmer tender British pork, in a creamy Panang curry sauce, infused with authentic aromatic spices, alongside vibrant peppers and crunchy sugar snaps. Dish up alongside fluffy basmati rice and finish with fresh-cut basil for garnish.
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Cooking Instructions
Before you start
- Pull out a large frying pan & a medium frying pan
Time to fry
- Dice the onion into 2cm chunks. Thinly slice the pepper
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the pork, onion and pepper and cook for 4-5 mins, until the pork has browned and the veg has softened. Season with salt and pepper
Simmer the curry
- Stir the Panang curry sauce into the pan, then lower the heat and simmer for 7 mins, until the pork is cooked through. Add the sugar snap peas in the final 2-3 mins
- Meanwhile, pick the basil leaves and roughly chop
Heat the rice
- 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. Season with salt
- Stir half the basil into the curry and season to taste
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the pork Panang curry between bowls, with the rice alongside. Scatter over the remaining basil
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