Easy coconut chicken curry

2 chicken fillets, cut into bite size pieces 

1 large sweet potato, cubed

1 onion, sliced

1 tin coconut milk

1 cup vegetable stock or water

1 Tbsp coconut oil or ghee

1 Tbsp curry paste (or to taste)

100g french beans

salt to taste

Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and onions and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.

Tip in the green beans, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.