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Coconut Chicken Curry

Coconut Chicken Curry

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15 mins + 30 mins
serving size icon
Serves 4


  • 2 Tbsp Sunflower oil
  • 8 Chicken thighs
  • 1 cup (250ml) Nando’s PERi-PERi sauce
  • 1 cup (250ml) Coconut milk
  • 250 g Rice noodles, cooked
  • 4 Mini cucumbers
  • 1 Basil sprig
  • 50 g Fresh coconut, shaved
  • 2 Stalks spring onions


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 was sent in by House of Fine Foods


Qty Price
Sunfield Sunflower Oil $3.90 ea
$3.90 ea
Countdown Chicken Thighs Skinless Boneless Medium Pk $20.00 kg
$20.00 kg
Nandos Peri Peri Sauce Mild $4.79 ea
$4.79 ea
Essentials Coconut Milk $1.20 ea
$1.20 ea
Exotic Food Asian Rice Noodle 5mm $2.00 ea club price $2.40 non club member
$2.00 ea club price $2.40 non club member
Fresh Produce Cucumbers Snack $4.99 ea
$4.99 ea
Superb Herb Basil Fresh $3.70 ea
$3.70 ea
Fresh Produce Coconut Imported $2.49 ea
$2.49 ea
Fresh Produce Spring Onion $2.20 ea
$2.20 ea