Thai Red Chicken Panang Curry with Brown Basmati Rice & Cashews

Serving size

1 person 2 people 4 people

Ingredients

600g diced British Free Range chicken breast
2 pepper
1 onion
2 pak choi
1 unwaxed lime
40g creamed coconut
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
30g cashew nuts (Nuts)
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	645Kcal
	494kJ	2697kJ
Fat	5.5g	30g
of which saturates	3.2g	17g
Carbohydrates	9g	47g
of which sugars	2.5g	14g
Protein	8.3g	45g
Salt	0.25g	1.4g
Fibre	2.0g	11g

Back

Ready in 20 High protein 1/3 daily fibre New 6 plants

Thai Red Chicken Panang Curry with Brown Basmati Rice & 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 large frying pans & a measuring jug

Get started

Heat a large frying pan with 2 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 peppers and onion. Trim and cut the pak choi into bite-sized pieces, keeping the stalks and leaves separate. Halve the lime

Build the dish

Add the pepper and onion to the chicken pan and cook for a further 5 mins, until softened
Stir in the Panang curry sauce, creamed coconut and 150ml water. Bring to a simmer, stir to dissolve the coconut and cook for 3-4 mins, until the chicken is cooked through

Cook the rice & finish the curry

Meanwhile, 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
Serve the Panang curry into bowls, with the rice alongside. Scatter over the cashews and serve with the remaining lime, cut into wedges