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 Rice, Pepper & 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 with fluffy basmati rice and finish with fresh-cut basil for garnish.
High protein
New
6 plants
Speedy Sauce
Serving size
Ingredients
- 2 onion
- 2 pepper
- 500g free-range diced pork
- 250g goan curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
- 40g creamed coconut
- 80g sugar snap peas
- 1 handful of fresh basil
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
Nutritional Information
Calories: 567
Protein: 36g
Carbs: 46g
Fat: 26g
Pork Panang Curry with Wild Rice, Pepper & 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 with fluffy basmati rice and finish with fresh-cut basil for garnish.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans & a measuring jug
Time to fry
- Dice the onions into 2cm chunks. Thinly slice the peppers
- Heat a large frying pan with 1 tbsp 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, creamed coconut and 200ml water into the pan. Bring to the boil and stir to dissolve the creamed coconut. 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 other large 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
- Serve the pork Panang curry into bowls, with the rice alongside. Scatter over the remaining basil
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