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.
Vegan Chick'n Panang Curry with Chickpeas & Cashews
This fragrant curry is made with Wild Rice's authentic Thai sauces to help you get dinner on the table fast! Simply simmer chunky chickpeas and sweet courgette in their creamy Panang curry sauce, then swirl through golden pan-fried chick'n pieces. Finish with a sprinkle of crunchy cashews and lashings of lime.
1/3 daily fibre
New
5 plants
Speedy Sauce
Serving size
Ingredients
- 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)
- 20g cashew nuts (Nuts)
- 1 unwaxed lime
- 40g baby spinach
- 230g chickpeas (Chickpeas, water, salt)
- 80g baby corn
- 1 courgette
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Nutritional Information
Calories: 661
Protein: 27g
Carbs: 23g
Fat: 38g
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)
- 40g baby spinach (use half)
- 1 courgette (use half)
- 1 unwaxed lime (use half)
- 20g cashew nuts (use half) (Nuts)
- 80g baby corn (use half)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 230g chickpeas (use half) (Chickpeas, water, salt)
Nutritional Information
Calories: 661
Protein: 27g
Carbs: 23g
Fat: 38g
Vegan Chick'n Panang Curry with Chickpeas & Cashews
This fragrant curry is made with Wild Rice's authentic Thai sauces to help you get dinner on the table fast! Simply simmer chunky chickpeas and sweet courgette in their creamy Panang curry sauce, then swirl through golden pan-fried chick'n pieces. Finish with a sprinkle of crunchy cashews and lashings of lime.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a sieve & a measuring jug
Fry the chick'n
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the plant-based chick'n pieces and cook for 4-5 mins, per side, until golden
- Remove from the pan and set aside
Simmer the curry
- Meanwhile, dice the courgette into 1cm chunks. Cut the baby corn into thirds. Drain and rinse the chickpeas
- Reheat the pan with 1 tsp oil on medium-high heat. Once hot, add the courgette and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the corn and cook for another 2-3 mins, then stir in the Panang curry sauce, chickpeas and 100ml water (50ml for 1 person). Bring to the boil and simmer for 3-4 mins, until thickened slightly
Finishing touches
- Rinse the spinach and stir into the curry, along with half the chick'n. Simmer for 1 min, until the spinach is wilted
- Squeeze in the juice from half the lime. Season to taste
Plate up
- Share the Panang curry between bowls. Top with the remaining chick'n
- Garnish with the cashews and remaining lime, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.