Step 1

Using a vegetable spiraliser, cut zucchini and carrot into long, thin noodles. Set aside until required.

Step 2

Heat oil in a large saucepan over medium heat. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Add coconut milk, stock powder, 2 cups water, sugar and fish sauce. Bring to the boil. Reduce heat to low. Simmer for 10 minutes to allow flavours to develop. Stir in lime juice and chicken.

Step 3

Divide zucchini and carrot between 4 serving bowls. Pour over coconut mixture. Serve topped with sprouts, coriander and lime wedges.