Thai Green Curry with Prawns

Instructions

1. Prepare the curry base
   Heat vegetable oil in a large wok or deep frying pan over medium heat. Add the green curry paste and cook for 2-3 minutes until fragrant, stirring constantly to prevent burning.
2. Create the sauce
   Add half the coconut milk and bring to a simmer, stirring until the oil begins to separate from the coconut milk (about 3-4 minutes). This step is crucial for developing the curry's rich flavor.
3. Build the curry
   Pour in the remaining coconut milk and chicken stock. Add the kaffir lime leaves, fish sauce, and palm sugar. Stir well and bring to a gentle simmer for 5 minutes to allow the flavors to meld together.
4. Cook the vegetables
   Add the red bell pepper, zucchini, and baby corn to the curry sauce. Simmer for 5-6 minutes until the vegetables begin to soften but still maintain some crispness.
5. Add the prawns
   Gently place the prawns into the simmering curry. Cook for 3-4 minutes until they turn pink and are just cooked through. Be careful not to overcook them as they will become tough.
6. Finish the curry
   Add the snow peas during the last minute of cooking. Taste and adjust seasoning with more fish sauce or palm sugar if needed. The curry should have a perfect balance of spicy, sweet, and savory flavors.
7. Garnish and serve
   Turn off the heat and stir in most of the Thai basil leaves, reserving some for garnish. Transfer to a serving bowl and top with the remaining basil leaves and sliced red chilies if using.