Heat oil in a pot over medium heat and add garlic, ginger and chillies.
When garlic starts to brown, add all the veggies, lime leaves, season with some salt and toss for 2 minutes.
Mix the Green Curry Paste into the veggies and toss for another minute.
Pour veg stock, coconut milk and coconut cream in the pot.
Bring to a light simmer and take off the heat.
Serve hot with a side of rice and garnish with some corriander, chopped lime leaves and some chilli (optional).