Heat the oil in a large pan and add in the chopped shallot and cook for around 5 minutes until softened.
Next, add in the curry paste and the coconut milk. Give everything a good stir and allow to cook for 5 minutes. Add in the soy sauce, along with some black pepper. Taste for seasoning, adding more soy sauce or pepper if needed.
Bring the mixture to a low simmer and then add in the green beans, sugar snap peas, baby corn, bean sprouts and also the finely chopped stalks of the coriander. Cook for about 3 minutes until the vegetables are just tender
Just before serving, garnish with the remaining fresh coriander leaves, the ribbons of carrot and a squeeze of fresh lime juice.
Rice or noodles to serve
Optional: Chunks of firm tofu, pan fried or simply added along with the vegetables to cook through in the curry.