1.Heat the oil and gently cook the ginger, curry paste, kaffir lime leaf, lemongrass and turmeric till fragrant.
2.Add the stock, fish sauce and sugar. Cook for 5 minutes then add the coconut cream and beans, when simmering add the fish, cook for 3-4 minutes then add coriander and prawns if using.
3.Cook for 2- 3 minutes or until the prawns are pink and the fish cooked. Add a squeeze of lime juice and serve with rice and a handful of toasted cashew nuts.
