Place potatoes in a medium saucepan, cover with salted cold water, bring to the boil and simmer until just tender.
Meanwhile, heat the oil in a large pan over med/ high heat, add the curry paste and fry until fragrant.
Add the chicken, stir well to coat the chicken in the paste, add the stock and simmer for 15 minutes.
Add the cooked potatoes, green beans and coconut milk and simmer for a further 10 minutes.
Stir through lime juice and serve garnished with herbs and steamed rice on the side.
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