1. Place a large saucepan over medium heat.
  2. Add the curry paste and cook for 1-2 minutes until aromatic.
  3. Add the chicken breast pieces, stock and coconut cream.
  4. Simmer for 8 minutes. Add the pasta and cook for a further 7 minutes or until soft.
  5. Stir through the capsicum strips and shredded snow peas.
  6. Serve in bowls topped with spring onions, coriander sprigs, bean sprouts and roasted cashews.

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