Add the coconut oil to a pan to heat. Add the chicken and cook until it begins to brown.
Add the curry paste, shallots, fish sauce and soy sauce.
Pour in the coconut milk and simmer for 10 minutes.
Add the green beans and some water if the sauce looks too thick.
Cook for another 5 minutes until the beans soften.
6. Sprinkle with some fresh coriander to garnish and serve with rice
We've put some small files called cookies on your device to make our site work. We'd also like to use analytics cookies. These send information about how our site is used to Google Analytics. We use this information to improve our site.
Let us know if this is OK. We'll use a cookie to save your choice.Accept and close