Thai Green Curry with Chicken and Spring Vegetables

Instructions

1. 1
   Heat oil in a large wok or deep pan over medium-high heat.
2. 2
   Add green curry paste and fry for 2 minutes, stirring constantly until fragrant.
3. 3
   Pour in half the coconut milk and stir well to combine with the curry paste.
4. 4
   Add chicken pieces and stir-fry for 5-7 minutes until chicken is partially cooked.
5. 5
   Add chicken stock and bring to a simmer.
6. 6
   Add asparagus, baby corn, and zucchini. Simmer for 8 minutes.
7. 7
   Stir in spring peas and remaining coconut milk.
8. 8
   Add kaffir lime leaves, fish sauce, and palm sugar. Simmer for 5 more minutes until chicken is fully cooked.
9. 9
   Taste and adjust seasoning as needed.
10. 10
    Garnish with fresh Thai basil and serve hot over jasmine rice.