1. In a large wok, brown the chicken until golden, then turn the heat down and gently cook the garlic. Add the chopped green beans and stir.
2. Add the coconut milk, green curry paste and fish sauce. Mix well and slowly simmer.
3. Add the chopped mushrooms and simmer until the chicken (or tofu) is cooked.
4. Serve with jasmine rice and a sprinkle of coriander.