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.
Serving size
Ingredients
Ingredients
- 2 pak choi
- 600g diced British Free Range chicken breast
- 2 pepper
- 1 onion
- 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
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 119Kcal | 650Kcal |
| 498kJ | 2720kJ | |
| Fat | 5.6g | 31g |
| of which saturates | 3.2g | 18g |
| Carbohydrates | 9g | 47g |
| of which sugars | 2.5g | 14g |
| Protein | 8.3g | 45g |
| Salt | 0.25g | 1.4g |
| Fibre | 2.0g | 11g |
High protein
1/3 daily fibre
6 plants
Speedy Sauce
Speedy Chicken Panang Curry with Brown Basmati Rice & Cashews
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 pak choi. Dish up with fluffy brown basmati rice and finish with crunchy cashews for garnish.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 large frying pans & a measuring jug
Get started
- Heat a large frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the chicken and fry for 9 mins. Season with salt and pepper
- Thinly slice the peppers and onion. 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 olive oil on medium-high heat. Once hot, add the pak choi and cook for 3-4 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
- Season the curry with squeeze of lime juice and 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 garnish with the remaining lime, cut into wedges
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