Heat the oil in a large frying pan and add the shallots, ginger and chilli. Cook for 2-3 minutes until fragrant, then add the garlic and cook for another minute.
Stir in the turmeric, cook for 1 minute then add the coconut milk and fish sauce. Make up 350ml chicken stock using the stock cube and add to the pan. Bring to the boil then add the bashed lemon grass, turkey meat, lime leaves, lime juice and zest then simmer for 15 minutes.
Add the mango, green beans and and cook for another 5 minutes, until the beans are tender.
Meanwhile, bring a pan of water to the boil and add the noodles. Cook for 5 minutes then drain and add to the curry. Heat through for 1-2 minutes.
Remove the lemon grass, and serve the curry in bowls sprinkled with some peanuts, coriander and lime wedges.