Step 1

Heat oil in a large pot or fry pan on medium heat. Fry onion and garlic for about 3 minutes until soft.

Step 2

Add ground cumin, coriander, lemongrass, kaffir lime leaves, curry paste, sugar and about 1/4 cup of the coconut cream. Cook for 1-2 minutes, stirring with a wooden spoon, so the paste does not stick to the bottom of the pan.

Step 3

Add remaining coconut cream, stock, canned tomatoes and potatoes. Bring to the boil, then lower heat and simmer, partially covered, for 15-20 minutes until potatoes are almost cooked through. Stir curry occasionally while cooking.

Step 4

Add chicken and continue to cook for a further 5-10 minutes until potatoes and chicken are cooked all the way through. In the last 3 minutes of cooking time add beans to cook briefly.

Step 5

Serve curry in a large bowl, garnished with coriander. Serve with steamed brown rice and fresh cucumber and tomato on the side.