Fry the garlic and ginger for 2 - 3 mins before adding curry paste. Heat for 2 mins then add the coconut milk and heat through
Once the sauce has started to bubble add the green beans, onion and pepper along with a spoon full of lemon grass. You can now add water and milk if needed to thin out the sauce and cool it down if needed. Add fish sauce and sugar to taste.
Fry up the thinly diced chicken then add to the mix throwing in corriander to taste.
Simmer for 10 mins and serve up. cutt up some red chillie and additional corriander.