Slice the bell pepper.

Take cilantro leaves off their stalks, chop up the stalks finely.

Heat a large frying pan on medium heat and when it's hot add vegetable oil.

Then add chopped cilantro stalks, sliced pepper, zicchini and stir fry for a couple of minutes.

Add your curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce, mix to combine.

Add your shrimp and salmon, baby corn, edamame beans and cook for 3 minutes.

Meanwhile cook noodles in a large pot of boiling water according to package instructions. They usually take 1-3 minutes.

Stir in rice noodles.

As soon as shrimp turns pink and salmon opaque, turn the heat off.

Stir in cilantro leaves.

Taste your curry and squeeze some lime juice into it if needed.