Step 1

Place the onion, 1 tablespoon of the oil, lemon juice, ginger, galangal, garlic, cumin, coriander, sambal oelek, turmeric and shrimp paste in the bowl of a food processor and process until smooth.

Step 2

Heat the remaining oil in a large saucepan over high heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Add the potatoes and stir to coat in the curry paste. Add the coconut milk and water and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 20 minutes.

Step 3

Add the beans and simmer, covered, for a further 3 minutes or until the beans are bright green and tender crisp. Taste and season with salt.

Step 4

Spoon the curry into a large serving bowl and sprinkle with the fried shallots. Serve immediately.