Red Curry Chicken Stir-Fry

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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 

1 handful bean sprouts, plus more for garnish

2 tablespoons fish sauce

Sea salt and freshly ground white pepper 

2 tablespoons chopped cilantro, for garnish