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
- 1 pepper
-
200g black tiger prawns (Crustaceans)(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 40g sugar snap peas
- 1 shallot
- 1 midi cucumber
- 1 unwaxed lime
- 1 handful of fresh coriander
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
-
250g steamed wholegrain & wild basmati(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
-
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:
Crustaceans, Peanuts
May Contain:
Nuts, Sesame, Crustaceans, Fish, Molluscs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 638Kcal |
| 452kJ | 2667kJ | |
| Fat | 5.5g | 32g |
| of which saturates | 3.2g | 19g |
| Carbohydrates | 9g | 52g |
| of which sugars | 3.1g | 18g |
| Protein | 5.4g | 32g |
| Salt | 0.39g | 2.3g |
| Fibre | 1.7g | 10.0g |
Ingredients
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)
- 1 handful of fresh coriander (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 unwaxed lime (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 midi cucumber (use half)
- 1 shallot (use half)
- 40g sugar snap peas (use half)
- 1 pepper (use half)
-
100g black tiger prawns (use half) (Crustaceans)(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
Allergens
Contains:
Crustaceans, Peanuts
May Contain:
Nuts, Sesame, Crustaceans, Fish, Molluscs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 588Kcal |
| 458kJ | 2461kJ | |
| Fat | 5.9g | 32g |
| of which saturates | 3.5g | 19g |
| Carbohydrates | 10g | 51g |
| of which sugars | 3.4g | 18g |
| Protein | 3.7g | 20g |
| Salt | 0.42g | 2.3g |
| Fibre | 1.9g | 10.0g |
Ready in 20
High protein
New
7 plants
Balanced
Tiger Prawn Panang Curry with Wild Basmati Rice & Smashed Cucumber Salad
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 sugar snaps. Dish up with nutty wild basmati rice and a refreshing smashed cucumber salad. Finish with crunchy peanuts for the perfect bite.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 medium frying pans, a medium bowl, a rolling pin & a measuring jug
Get started
- Thinly slice the pepper
- Heat a medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the pepper and cook for 3-4 mins, until softening
- Drain the prawns, then add to the pan with the Panang curry sauce and bring to a boil. Simmer for 10 mins, until the prawns are cooked through
- In the final 3-4 mins, add the sugar snap peas and cook for the remaining time
Make the salad
- Meanwhile, peel the shallot, keeping it whole, then thinly slice into rings. Using a small saucepan or rolling pin, bash the cucumber and cut into large chunks. Halve the lime. Roughly chop the coriander and peanuts
- In the medium bowl, combine the shallot, cucumber, peanuts, half the coriander and the juice from the lime. Season with salt, mix well, then set aside
Heat the rice
- Heat the other 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 the curry to taste
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the prawn Panang curry and rice between bowls. Serve the smashed cucumber alongside. Sprinkle with the remaining coriander to finish
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