Heat a tbsp of oil in a large thick bottomed pan on medium heat.. Add the chicken pieces and saute for 2-3 minutes.
Then add the red thai curry paste to the chicken and continue to saute for a minutes until it coates the chicken well.
Now toss in the peppers, carrots, baby corn, courgette, pumpkin, coriander leaves and mix everything well.
Now add the coconut milk along with kaffir lime leaves and water/stock and mixl. Do a taste test and add salt if required.
Now add the noodles and cook for 10-12 minutes until the chicken and noodles are is cooked through.
If you wish to add bok choy, simply saute it in a tsp of oil for 4-5 mins until soft but still slightly crunchy. remove from the heat and keep it aside.
Finally add a tbsp of lime juice and take it off the heat.
Serve this hot with half boiled egg, bok choy and more lime on the side.