Heat the oil in a large saute pan over medium heat. Add the scallions and cook for 2 minutes, stirring, then add the green curry paste and continue cooking for 1 minute. (If you like ti spicy, use 3 Tbsp. Otherwise, start with 2 and add more later if needed.)
Add the chicken and saute for 3 minutes, stirring constantly.
Pour in the coconut milk, chicken stock and fish sauce.
Simmer uncovered for 10 minutes or until the chicken is fully cooked.
Add the peppers, bamboo shoots ad bok choy and simmer for 5 minutes.
Stir in the zucchini and snow peas and cook another 3-5 minutes until the vegetables are crisp-tender.
Season to taste with salt or more fish sauce.
Serve over steamed jasmine rice, topped with fresh cilantro and Thai basil leaves.
Recipe by white plate blank slate at https://whiteplateblankslate.com/quick-green-curry-chicken/