Step 1Make curry paste: Place all ingredients in a small food processer or blender, and process until a paste is formed, adding a little water if necessary.
Step 2Spray a large, deep non-stick frying pan with olive oil and set over medium-high heat. Cook paste for a few minutes, until fragrant. Add onions and cook until soft, stirring occasionally.
Step 3Add chicken to pan and stir to coat with paste. Add lime leaves, spices, coconut milk, stock, sugar and sauces with ½ cup of water. Bring to the boil, then simmer, covered, for 30 minutes, or until the chicken is tender.
Step 4Meanwhile, prepare the rice. Place all rice ingredients in a large saucepan with 2 cups of water. Bring to the boil, then reduce heat to low and simmer, covered, for 15–20 minutes, or until rice is cooked. Remove from heat. Stand for 5–10 minutes.
Step 5Add beans and carrots to the curry with the coriander. Cook for a further 5–8 minutes. Serve chicken curry with coconut rice and garnish with extra coriander.