Heat oil over medium heat in a wok or Dutch oven. If you don’t have a wok, I highly recommend investing in one. It disperses the heat evenly and cooks faster than a traditional pan. I bought mine about 10 years ago at Cost Plus and it was reasonably priced and is still going strong.
Add the onion and sauté for about 5 minutes, until the onion softens but isn’t brown. Stir constantly so it doesn’t burn. Add the garlic, stir to incorporate and continue to cook for about 1 minute. Add the coconut milk and green curry paste. Bring to a boil and simmer gently for about 10 minutes.
Season the shrimp with salt and pepper. Add to the curry and cook for about 2-3 minutes, until the shrimp are cooked through and turn bright pink. Add the beans and kale for the last minute. Taste for seasoning. If you want a bit more heat, add more curry paste (1 teaspoon at a time). Stir in about a tablespoon of fresh lime juice.
Serve over sticky rice or steamed rice, and garnish with cilantro.