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Heat a drizzle of vegetable oil in a large saucepan on a medium high heat. Fry the onion gently for a couple of minutes until softened.
Add the curry paste along with a splash of water. Stir for a minute or two to release the flavours.
Stir in the coconut milk and bouillon cube/stock cube paste (if using). Add the frozen green beans and chopped pepper. Bring to the boil, then let simmer for a few minutes.
Lay the fish pieces on top of the sauce and vegetables. Put the lid on the saucepan and simmer for another 8 to 10 minutes, or until the fish is just cooked.
Meanwhile, lightly toast the almonds in a dry frying pan (if using). Shake every now and again until golden brown. Serve the curry into bowls carefully (to keep the fish in large pieces). Sprinkle over the coriander and almonds and add a lime wedge to each bowl. Enjoy with rice on the side.