Prepare the curry paste: peel the garlic, remove the stem from the chilis (remove seeds if you prefer) and roughly chop both. Put in a blender/food processor with the rest of the sauce ingredients, all roughly chopped as appropriate. Pulse together until you have a fairly smooth sauce. This can be made ahead and refrigerated until needed - best used on day you make it, but should be fine overnight.

Prepare vegetables before you start to cook - peel carrots and cut them and zucchini into lengths then into batons (julienned). Break tough ends off the asparagus then cut into lengths.

Warm oil in a wok or large skillet and add the carrots. Allow to cook a couple minutes until softening then add asparagus, cook another minute then add zucchini. Cook, stirring regularly, a couple minutes until vegetables are relatively soft.

Add the curry paste to the pan and mix in.

Separate the noodles from one another as you add them to the pan, stir in and cook a minute or two before adding coconut milk and stock to the pan. Stir in and warm through then add the shrimp. Cook them in the sauce if raw until they change color and go opaque (just a couple minutes) or warm through a minute if cooked. Serve immediately.

Note - you can change the vegetables to others you prefer or have, as suits, and similarly change quantities. This recipe is relatively light on sauce - if you prefer more then add extra coconut milk and/or stock.