- Cooking time
- That’s pan-fried
- That’s going to impress
Packed with flavour, this curry is so tasty and easy to make, you could become addicted!
Find out about Medium PERi-PERi sauce
2 Tbsp Sunflower oil
8 Chicken thighs
1/2 Cup (60ml) Nando’s PERi-PERi sauce
1 Can (400ml) coconut milk
250g Rice noodles, cooked
4 Mini cucumbers
1 Basil sprig
50g Fresh coconut, shaved
2 Stalks spring onions
Heat the oil over a medium heat and brown the chicken thighs.
Add the Nando’s PERi-PERi sauce and coconut milk to the pan.
After 10 minutes of reducing, spoon the curry over the cooked rice noodles and top with thinly sliced mini cucumbers, fresh basil, finely shaved coconut and thinly sliced spring onions.