Make the curry paste by blending the following in a food processor:
4 shallots.
4 - 5 long red chilis or fermented chilli paste.
2 lemongrass stalks
50 mm piece fresh ginger
1 to 2 tablespoons olive oil.
½ dozen garlic cloves.
1 teaspoon ground turmeric.
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In a medium saucepan fry the following until brown:
2 peeled and thinly sliced onions
All or some of the paste to taste.
Then add the following and simmer for at least 10 minutes:
400 ml chicken stock.
400 ml coconut milk.
4 tablespoons light soy sauce.
2 tablespoons fish sauce.
1 teaspoon ground turmeric.
4 kaffir lime leaves.
1 cinnamon stick.
3 star anise.
1 teaspoon palm sugar or soft brown sugar.
Then lightly poach the following:
400 gm trimmed green beans
Roughly torn coriander leaves
