Preparation time: 15 minutes
Cooking time: 30 minutes
2 tbsp sunflower oil
8 chicken thighs
250ml (9floz) piri-piri sauce
250ml (9floz) coconut milk
250g (9oz) rice noodles, cooked
4 mini cucumbers
1 basil sprig
50g (2oz) fresh coconut, shaved
2 stalks spring onions
- Heat the oil over a medium heat and brown the chicken thighs.
- Add the piri-piri 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.
Recipe and image courtesy of Nando’s