To make the paste, remove the tougher outer layers of the lemongrass and roughly chop.

Peel and roughly chop the ginger, shallot and garlic.

Remove the seeds from the chilli and roughly chop.

Place all in a food processor with the oil and coriander and blend until smooth.

Next take a large saucepan and fry the paste in 1 tbsp of oil for 2-3 minutes on a medium heat.

Season with salt and pepper then add the vegetable stock and sugar, bring to the boil and simmer for 20 minutes.

Now add the coconut milk and green beans, simmer for a further 6 minutes.

Add the mange tout and cook for a final 2 minutes.

Serve the curry over rice, top with a few coriander leaves and a wedge of lime.