Step 1

Heat oil in a large saucepan on high. Cook onion for 2-3 minutes, until tender.

Step 2

Blend in curry paste and cook for 1 minute until fragrant. Stir in stock and coconut milk. Bring to the boil on high. Reduce heat to low and simmer, covered for 10 minutes.

Step 3

Stir in chicken, green beans and zucchini. Simmer, uncovered for a further 2-3 minutes, until beans are tender and chicken is hot. Season to taste.

Step 4

Remove from heat. Stir through coriander leaves and serve with rice.