3 tablespoons peanut oil
1 medium carrot, peeled and thinly sliced
8 ounces green beans, trimmed
2 tablespoons plus 1/4 cup vegetable stock
1 clove garlic, finely chopped
1 tablespoon peeled and grated fresh ginger
2 Fresno chiles, sliced (leave seeds in for heat if desired)
2 tablespoons prepared red curry paste (or Thai-style chili paste)
2 to 3 kaffir lime leaves, julienned
6 boneless, skinless chicken thighs, sliced 1/2-inch thick
1/4 cup coconut milk
5 shiitake mushrooms, sliced
2 scallions, sliced, green and light parts separated
2 scallions, sliced, green and light parts separated
1 handful bean sprouts, plus more for garnish
2 tablespoons fish sauce
Sea salt and freshly ground white pepper
Sea salt and freshly ground white pepper
2 tablespoons chopped cilantro, for garnish
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