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1: Prepare the curry paste by blending lemongrass, coriander leaves, basil leaves, kaffir lime leaves, coriander seeds, cumin seeds, ginger, garlic, green chilli, black peppercorns, and shallots.

2: In a pot, heat oil and add the dried red chilli and curry leaves.

3: Add the curry paste and turmeric powder, sauté for a few minutes.

4: Pour in the coconut milk and stir well.

5: Add carrot, mushrooms, yellow and green zucchini, broccoli, and red bell pepper.

6: Add brown sugar, soya sauce, salt, and water. Simmer until vegetables are cooked.

7: Serve the curry over boiled noodles and garnish with sliced onion, garlic, roasted peanuts, lemon wedges, spring onion, and red chilli flakes.