Tiger Prawn Panang Curry with Wild Rice & Smashed Cucumber Salad

Serving size

1 person 2 people 4 people

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

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

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

Typical values	per 100g	per portion
Energy	106Kcal	566Kcal
	443kJ	2368kJ
Fat	5.5g	29g
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

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Ready in 20 High protein New 7 plants

Tiger Prawn Panang Curry with Wild Rice & Smashed Cucumber Salad

Name: Tiger Prawn Panang Curry with Wild Rice & Smashed Cucumber Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 pepper; 200g black tiger prawns; 40g sugar snap peas; 1 shallot; 1 midi cucumber; 1 unwaxed lime; 1 handful of fresh coriander; 10g roasted peanuts; 250g steamed wholegrain & wild basmati; 250g thai panang red curry

Prep time: 15 mins

Total time: 15 mins

Cuisine: Thai

Food group: Shellfish

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 medium frying pans, a medium bowl, a sieve & a measuring jug

Get started

Thinly slice the pepper
Heat a medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and fry for 3-4 mins, until softening
Drain the prawns, then add to the pan with Panang curry sauce and bring to a simmer. 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 of 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 curry and rice between bowls. Serve the smashed cucumber alongside. Sprinkle with the remaining coriander to finish