Make up the chicken stock and add the lemon grass, kaffir lime leaves and lime juice and set to one side to infuse.
Heat the oil in a wok. cook the garlic and onions for 2 minutes, then add the chicken and cook until its turned color.add in the green paste, green beans and the chicken stock leaving out the lemon grass and kaffir lime leaves. cook for 5 minutes.
Stir in the coconut milk and reduce on high heat or until the curry has thickend
Stir in the chopped coriander and sliced spring onions.