Prepare the curry paste by blending garlic, chilies, lemongrass, ginger, and shallots in a food processor or using a pestle and mortar until a smooth paste forms.

Heat oil in a large, heavy-based pan over medium heat.

Add the curry paste and ground turmeric and stir for a few minutes until fragrant.

Add the sliced onions and cook, stirring occasionally, for about 5 minutes until softened.

Season the chicken pieces with salt and pepper.

Add the seasoned chicken to the pan and stir to coat in the curry paste.

Add the kaffir lime leaves, cinnamon stick, star anise, coconut milk, chicken stock, palm sugar (or brown sugar), soy sauce, and fish sauce to the pan.

Bring the mixture to a boil, then reduce the heat to a simmer.

Cook gently for 30 to 60 minutes, or until the chicken is tender.

Skim off any excess oil from the surface of the curry.

Taste and adjust seasoning with salt and pepper if needed.

Add the trimmed green beans to the curry.

Cover the pan and cook for a few more minutes until the green beans are tender.

Serve hot, garnished with roughly torn coriander leaves, alongside rice and roti.