Preparation

• 1
  First prepare the vegetables. Peel the onions and slice them finely. Trim the beans and cut each one into 2 or 3 pieces. Deseed the pepper, quarter it lengthways and cut it into thin strips. Deseed the chilli and slice it into very thin strips.
• 2
  Remove any skin from the chicken breasts and cut them into bite sized pieces.
• 3
  To make the curry, heat the oil in a large heavy based pan and sauté the onion on a low heat for 2-3 minutes to soften it.
• 4
  Add the chicken pieces to the pan and cook for 3-5 minutes, turning so that they brown lightly on all sides.
• 5
  Spoon in the curry paste, stir to coat the onion and chicken and cook for just a minute. Add the coconut milk a little at a time, stirring constantly, until it is all combined, then gradually stir in the coconut cream followed by the chicken stock. Heat, stirring constantly, to bring to a simmer.
• 6
  Cut the baby potatoes into halves, or quarters for any bigger ones, and add them to the pan. Stir in the sliced red chilli. Simmer for 15 minutes, stirring occasionally.
• 7
  Add the green beans, cook for another 5 minutes then add the sliced red pepper and cook for a further 10 minutes.
• 8
  Finally, stir in the sugar and the fish sauce and simmer for another minute or two. Serve with jasmine rice, garnished with chopped coriander.