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• 100 g

  vermicelli noodles
• 1 tbsp

  oil
• 1

  chicken breast fillet, thinly sliced (150g)
• 1

  red capsicum, thinly sliced (200g)
• 1 tbsp

  thai red curry paste
• 2 cups

  chicken stock (500ml)
• 1 tbsp

  cornflour
• 375 mL

  NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
• 1 tbsp

  MAGGI Thai Fish Sauce
• 1

  zucchini, cut lengthways and sliced (120g)
• 410 g

  baby corn, drained, cut in half lengthways
• 1 tbsp

  coriander, chopped