For the curry paste:

• ½ teaspoon ground cumin or whole seeds, crushed
• 1 heaped teaspoon ground coriander or whole seeds, crushed
• 2-3 whole fresh green chillies, to taste
• 3 large thumb-sized pieces of fresh ginger, peeled and chopped
• 3 fresh lemongrass stalks, trimmed back and chopped
• 4 cloves of garlic, peeled
• 4 handfuls of fresh coriander (cilantro), with stalks
• 6 mild onions, washed and trimmed
• Zest of 1 lime and juice of 2 limes
• 2 tablespoons olive oil, to loosen

For the shrimp curry:

• 7 ounces slender green beans, trimmed
• 7 ounces baby corn
• 1 x 14 ounce can of coconut milk
• 2-3 tablespoons light or dark soy sauce
• ¾ pound cooked, peeled tiger or jumbo shrimp or cooked, peeled shrimp, chilled or frozen