Put all of your ingredients in a food processor and add a touch of peanut oil just to help break down and bind the ingredients together.
Pre-heat a large wok, pot or pan over high heat. Add half of your oil, then add your chicken, making sure you don't overcrowd the pan (if you need to add the chicken in 2 batches, do so). Fry on really high heat for a minute or 2 to get some really nice colour on the meat and then transfer the chicken to a bowl or a container.
Turn the heat on the stove down to about medium, add the other half of your oil, then add your curry paste and fry for about 30 seconds - 1 minute.
Put your cooked chicken back in the pan, along with your coconut milk, stock and green beans. Bring the mixture to a boil, then turn the heat down to a simmer, put a lid on and cook for a couple of minutes or until the beans are nice and tender.
Season the curry to taste with salt and pepper, add your coriander, turn the heat off and set aside.
Put your rice in a sieve, then run some water over it for about half a minute to get rid of some of the starch.
Put your rice, water and salt in a pot, then bring to a boil. As soon as the rice is boiling, turn the heat down to a gentle simmer, then put a lid on top. From there, let the rice simmer for 8-10 minutes. Once the rice is cooked, turn the stove off.
Get 4 containers, and fill them up evenly with the rice and the curry then store away.