In a large, deep saucepan or wok, heat coconut oil with curry paste, lemongrass, ginger and garlic. Stir frequently over medium heat for 1-2 minutes until aromatic.
Add chicken and stir over heat for 2-3 minutes until the chicken is sealed (raw edges are now cooked).
Add coconut milk and broth. Cover and simmer for 10 minutes.
Add green beans, capsicum, kaffir lime leaves, fish sauce and grapes and cook for a further 5-8 minutes on low heat or until chicken is cooked through and vegetables have softened (but are still crisp).
Serve with freshly squeezed lime.
Garnish with fresh herbs and chilli to serve.