Heat the wok oil in a large saucepan, drop in the spring onions and cook, stirring for a minute or two.
Add the curry paste followed by the chicken pieces. Keep stirring over the heat for 2 minutes before adding the coconut milk, stock and the fish sauce, then the frozen peas and soya beans.
Simmer for 10 minutes, then add the fine green beans and cook for another 3-5 minutes.
Serve with rice or noodles, and coriander sprinkled over. Put out a plate of lime wedges for your guests to squeeze over as they eat.