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• 100 g

  vermicelli noodles
• 1

  oil
• 1

  chicken breast fillet, thinly sliced
• 1

  medium red capsicum, thinly sliced
• 1

  Thai red curry paste
• 2

  chicken stock
• 1

  cornflour
• 1

  CARNATION Light & Creamy Coconut Flavoured Cooking Milk 375mL
• 1

  MAGGI Fish Sauce 300mL
• 1

  medium zucchini, cut lengthways and sliced
• 410 g

  baby corn, drained, cut in half lengthways
• 1

  chopped coriander