Heat the oil in a wok or in a deep heavy based pan. Stir in the lemongrass, chillies, ginger and garlic for 1-2 minutes to flavour the oil.
Step 2
Add the onions and cook for 1 minute. Add the carrots and beans coating them in all the flavours.
Step 3
Add the turmeric, Laos galangal, soy sauce, rice vinegar, fish sauce and the crushed peppercorns. Fry for 1-2 minutes. Add the bamboo shoots.
Step 4
Stir in the coconut milk and honey. Season with salt and cook gently for 10 minutes. Add the spinach to wilt. Add the fresh coriander and mint. Serve with the lime segments.
