Wagamama Raisukaree Recipe & Calories

Can’t stop thinking about that creamy coconut curry you had at Wagamama? That’s the raisukaree, the cosy one on the curry menu: £16.30 for the chicken version, 1,092 calories, and a recipe below if you’d like to have a go at home.

Our easy home version is just below, with what each curry costs and what’s in it further down.

Updated Jump to the recipe

Wagamama raisukaree: the chicken raisukaree curry in a creamy coconut sauce with peppers and mangetout, served with white rice

What is Wagamama raisukaree?

Wagamama raisukaree is the curry you order when you’d like something creamy and gentle rather than fiery. Wagamama calls it mild and warming, and the menu list reads like a good night in: coconut curry sauce, mangetout, peppers and onion, a little chilli, a scatter of sesame seeds and white rice to soak it all up.

You can have it with chicken, tofu or prawns. If you’d rather turn the heat up, the firecracker curry sits right next door on the menu, and Wagamama calls that one bold and fiery. The two chicken curries cost almost the same, so it comes down to your mood, and the raisukaree is the lighter of the two on calories.

Raisukaree prices at Wagamama

All three come with white rice, and these are the prices for eating in.

  • Chicken Raisukaree Curry

    Chicken Raisukaree Curry

    1,092 kcal

    Chicken in a coconut curry sauce with mangetout, peppers, onion and chilli, topped with sesame seeds and served with white rice.

    Contains sesame, soya. May contain sulphites.

    £16.30
  • Prawn Raisukaree Curry

    Prawn Raisukaree Curry

    1,022 kcal

    Prawns in a coconut curry sauce with mangetout, peppers, onion and chilli, topped with sesame seeds and served with white rice.

    Contains crustaceans, sesame, soya. May contain sulphites.

    £17.80
  • Tofu Raisukaree Curry

    Tofu Raisukaree Curry vegan

    1,135 kcal

    Tofu in a coconut curry sauce with mangetout, peppers, onion and chilli, topped with sesame seeds and served with white rice.

    Contains sesame, soya. May contain sulphites.

    £15.30
CurryPriceCalories
Chicken Raisukaree Curry£16.301,092 kcal
Prawn Raisukaree Curry£17.801,022 kcal
Tofu Raisukaree Curry (vegan)£15.301,135 kcal

Tofu is the budget pick, and it’s vegan too. Prawn is the lightest but costs the most, so it’s the one for a treat, and chicken is the classic, sitting in the middle on both. The one surprise is that the tofu, cheapest of the three, has the most calories.

Weekday lunchtimes are the best time to order the chicken or tofu: both are on the £14 lunch deal with a soft drink or coffee thrown in, which saves you £5.20 to £7.00 on the chicken and £4.20 to £6.00 on the tofu, depending on the drink. The prawn misses out.

Wagamama raisukaree recipe (home version)

Wagamama used to publish a raisukaree recipe on its website, but took it down a while back. So we’ve built a home version of our own, from the ingredients home cooks use for this curry and the vegetables on Wagamama’s menu. It may differ a little from the restaurant curry, but we think you’ll enjoy it all the same! It serves two, takes 15 minutes to prepare and 25 to cook.

  • Serves2
  • Prep15 min
  • Cook25 min

Ingredients

For the curry

  • 1 tbsp vegetable oil
  • 2 chicken breasts, sliced into strips
  • 1 red onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1½ tbsp Thai red curry paste
  • 400ml coconut milk (1 tin)
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 80g mangetout
  • 2 spring onions, sliced
  • 1 tbsp light soy sauce
  • 2 tsp brown sugar
  • 2 tsp fish sauce (optional)
  • Juice of ½ lime

To serve

  • 200g rice
  • A handful of coriander
  • ½ red chilli, finely sliced
  • 1 tsp sesame seeds
  • Lime wedges

Method

  1. Get everything ready. Slice the chicken into thin strips, slice the onion, peppers and spring onions, and leave the mangetout whole.
  2. Get the rice going. Cook it to the packet instructions, then keep it warm while you make the curry.
  3. Fry the paste. Heat the oil in a wok or large pan over a medium heat and fry the curry paste, ginger and garlic for about a minute, until your kitchen smells amazing.
  4. Seal the chicken. Add the chicken and stir to coat it in the paste. Cook for 3 to 4 minutes, until sealed and lightly golden.
  5. Add the veg. Stir in the onion and peppers and cook for 2 to 3 minutes.
  6. Let it simmer. Pour in the coconut milk, soy sauce, sugar and fish sauce, bring it to a gentle simmer and leave it bubbling away for about 10 minutes, until the chicken is cooked through and the sauce has thickened a little.
  7. Finish and serve. In go the mangetout and spring onions for the last 2 minutes, then the lime juice. Taste, and add a pinch more sugar or a splash of soy if it needs it. Spoon over the rice and top with coriander, chilli, sesame seeds and a lime wedge.

Tips

  • Tofu or prawns instead: pan-fry 200g of firm tofu cubes until golden before you start and stir them back in at step 6, or add 200g of prawns at step 6 and cook until they turn pink. For a vegan bowl, skip the fish sauce and check the curry paste label, because some red curry pastes contain shrimp.
  • Keep it gentle: red curry pastes vary in heat, so start with 1 tbsp and add more as you go. Wagamama's version is mild and warming, so there's no need to turn up the fire.
  • Taste at the end: this uses an ordinary Thai red curry paste, so a final squeeze of lime, pinch of sugar or splash of soy is what brings it into balance.

A home version of our own, built from the ingredients home cooks use for raisukaree and the vegetables on Wagamama’s menu.

Raisukaree calories and allergens

Let’s talk numbers. The chicken raisukaree comes in at 1,092 kcal on Wagamama’s allergen chart, and this is the full breakdown for one restaurant portion.

  • Energy1,092 kcal
  • Protein38.4g
  • Carbohydrate131.2g
  • of which sugars13.2g
  • Fat45.2g
  • of which saturates14.2g
  • Fibre8.4g
  • Salt3.2g

The figure to keep an eye on is the salt: 3.2g is 53% of the 6g adult reference intake. These are the restaurant curry’s numbers, so they won’t match the home recipe. On allergens, the chart lists sesame and soya, with a may-contain warning for sulphites, and the prawn adds crustaceans. The tofu is marked vegan and vegetarian. All three curries are on Wagamama’s gluten-free menu, so ask for the gluten-free menu when you order rather than assuming the standard version is gluten free. Our allergy menu shows how the chart marks every other dish, and the calories page lines 1,092 kcal up against the rest of the menu.

What’s in Wagamama raisukaree?

The printed menu list is short, but two details help if you’re ordering with an allergy in mind. The sauce itself is vegan, with soya as its only allergen. And for a sesame allergy, Wagamama has a version of each curry without the sesame seeds, whether you choose chicken, tofu or prawn, so tell your server when you order.

Raisukaree FAQs

Is Wagamama raisukaree gluten free?

It can be, if you order it from the gluten-free menu. The chicken, tofu and prawn raisukaree are all on that menu. Wagamama says gluten-free dishes are prepared with controls to keep gluten below 20 parts per million, but it can't guarantee any dish is 100% free of gluten.

Can you buy Wagamama raisukaree paste?

Not from Wagamama's own shop, which lists no raisukaree product, and its old cooking-paste pages now redirect elsewhere. That's why our recipe uses an ordinary Thai red curry paste. If you're cooking vegan, check the label, because some red curry pastes contain shrimp.

Prices and nutrition come from Wagamama’s October 2026 UK menu and allergen guide, checked . Wagamama no longer lists a raisukaree recipe on its website, so the recipe on this page is our own home version. Browse every main and side with its price or weekday lunch for £14.