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  • 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

Cooking Instructions

1 Heat the oil over a medium heat and brown the chicken thighs.
2 Add the Nando’s PERi-PERi sauce and coconut milk to the pan.
3 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.

This recipe uses:

Mild PERi-PERi Sauce

Full of flavour with a tasty hint of heat, Mild PERi-PERi is perfect for families and those who want all the flavour without the burn.