Heat the oil in a wok or large frying pan, add the onion and cook for 3–4 minutes until soft.
Add the curry leaves and cook for a further 1 minute.
Stir in the curry paste and cook for 2 minutes, then pour in the stock and coconut milk and bring to the boil.
Reduce the heat and simmer for 10–12 minutes.
Add the beans and cook for 5 minutes until just tender, then add the prawns and cook for a further 3 minutes until the prawns turn pink and are cooked through.
Serve sprinkled with a few coriander leaves.
Notes / Tips / Wine Advice:
For spicy prawns,
heat 1 tablespoon olive oil in a frying pan, add 3 peeled and chopped garlic cloves and 1 chopped red chilli and cook for 1 minute, then add 500 g raw peeled tiger prawns and cook for 3–4 minutes until the prawns turn pink and are cooked through. Serve on a bed of crisp lettuce leaves, sprinkled with the juice of 1 lime, pepper and a few coriander leaves.