Pork Panang Curry with Wild Basmati Rice & Basil

Serving size

1 person 2 people 4 people

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

Allergens

May Contain: Crustaceans, Fish, Molluscs, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	123Kcal	717Kcal
	516kJ	3002kJ
Fat	6.2g	36g
of which saturates	3.6g	21g
Carbohydrates	9g	52g
of which sugars	3.3g	19g
Protein	7.0g	41g
Salt	0.41g	2.4g
Fibre	1.8g	10g

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

Allergens

May Contain: Crustaceans, Fish, Molluscs, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	123Kcal	717Kcal
	516kJ	2998kJ
Fat	6.2g	36g
of which saturates	3.6g	21g
Carbohydrates	9g	52g
of which sugars	3.3g	19g
Protein	7.0g	41g
Salt	0.41g	2.4g
Fibre	1.8g	10g

Back

Ready in 20 High protein 1/3 daily fibre 5 plants

Pork Panang Curry with Wild Basmati Rice & Basil

Prep time: 10 mins

Total time: 15 mins

Cuisine: Thai

Food group: Pork

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 with fluffy basmati rice and finish with fresh-cut basil 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 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 high 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 and bring to a simmer, then lower the heat to medium and cook 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