Preheat the oven to 180 degrees. In a large casserole, heat oil over a medium heat. Add the chicken pieces and cook for 2-3 minutes until browned. Set the chicken aside once cooked.
Now add the onions, chilli, shredded kafir lime leaves and garlic. Cook until the onions are soft. At this point, add the curry paste and rice and mix well. Cook for a good one minute.
Pour in the chicken stock and add the chicken pieces to the casserole. Add a little water. Bring the mixture to a simmer and cover with a lid and cook.
Once almost the water is absorbed, remove from oven, add in the coconut cream, beans and fish sauce and mix well.
Let it sit for a good 10 minutes.
Garnish with coriander and serve with lime wedges (optional).