Red thai curry with green beans

• 50g green bean trimmed
• 4 tsp red Thai curry paste
• 1 tbsp ginger
• 450g mushrooms
• 300ml vegetable stock
• 2 tbsp fish sauce
• 1 tsp light muscovado sugar
• 1 tin coconut milk
• 1 tin palm hearts
• 1 lime
• fresh basil and coriander

1. Heat the oil in a saucepan, add the curry paste and ginger and fry gently until the oil separates out. Tip in the mushrooms and stock, bring to the boil, then simmer for 5 minutes.

2. Add the fish sauce, sugar, coconut milk, palm hearts, lime zest and juice and simmer for a further 5 minutes, adding the beans halfway through. Throw in the basil and coriander and serve with rice noodles.