Green Chicken Curry

Heat a generous amount of oil in a large cooking vessel, such as a wok, until it reaches a state where the light dancing across its surface becomes more pronounced. Add the curry paste, minced garlic, and sliced ginger; combine them thoroughly and cook until they release their enticing aroma, approximately 2 to 3 minutes. Introduce the chicken breast slices into the wok and stir until they are evenly coated with the curry paste mixture. Continue to cook the chicken until it reaches a state where the center is just slightly pink, which should take around 3 to 5 minutes.

During this time, prepare the accompanying vegetables by submerging baby corn and bamboo shoots in a small saucepan filled with water. Place the saucepan over high heat and bring the mixture to a rolling boil. Remove from heat, drain the water, and then cover the saucepan with water once more.

Add coconut milk to the wok, stirring occasionally as it reaches a slow simmer. Allow this mixture to cook for 5 minutes before draining the previously cooked baby corn and bamboo shoots, which can then be reintroduced into the wok. Stir in fish sauce, palm sugar, and lime leaves to enhance the dish's flavor profile. Bring this mixture back up to a simmer and cook for an additional 5 minutes.

Introduce bell pepper strips into the wok, stirring occasionally as they cook until crisp-tender, approximately 3 minutes.

Remove the curry from heat and stir in Thai basil to complete the dish.