Prep Time:  15 minutes        |        Cook Time:  15 minutes        |        Serves:  4        

Ingredients

• 2 large Willowton free range chicken breasts  
• 1 tbsp Remano vegetable oil
• 100g Asia Specialities red curry paste  
• 2 x 400ml cans Asia Specialities lite coconut milk  
• 1 tbsp Asia Specialities fish sauce
• 1 tsp White Mill caster sugar  
• 120g green beans, trimmed and chopped  
• 100g snow peas, trimmed and chopped  
• 1 cup fresh bean sprouts   
• Fresh basil leaves, for garnish (optional)  
• Red chilli, sliced to serve  

Method

1. Place chicken breasts into a medium-sized saucepan and cover with water. Bring to the boil over  medium-high heat and cook for 10 minutes, or until tender. Remove from heat, cool and shred.
2. Meanwhile, heat oil in a saucepan over medium-high heat, add curry paste and cook for 1 minute or until fragrant. Add coconut milk and stir to combine. Add fish sauce and sugar.
3. Cook beans in the soup for 2 minutes, then add snow peas and cook for another minute.
4. Serve curry soup and vegetables in bowls, add shredded chicken, top with bean sprouts,  basil leaves and red chilli.