Cut the chicken into 1 inch cubes. Set aside.

Peel and clean the onion and dice roughly. Set aside.

Peel the garlic and slice as thin as possible. Set aside.

Wash the potatoes and cut into 1½-inch cubes. Set aside.

Cut the green beans into 2 inch pieces. Set aside.

On an angle cut the lemon grass into 2 inch pieces. Set aside.

Preheat the perfect pan over medium high heat. Add oil and onions and sauté until translucent. Add garlic and stir for a minute. Add yellow curry paste and stir for another minute. Add chicken and stir until coated with curry paste mixture.

Pour in one can of coconut oil and stir until reduced and coated to the chicken.

Add remaining coconut milk, chicken stock, lemon grass, potatoes, green beans, halved Thai chilli peppers.

Bring to a boil, reduce heat to low and simmer until the green beans are cooked and the potatoes fork tender. (Between 20 and 30 minutes)

Taste and season with fish sauce and lime juice. Garnish with roughly chopped cilantro.

Serve over white rice.