Malaysian Chicken Curry

Name: Malaysian Chicken Curry
Cuisine: Asian, Thai
Ingredients: 1kg chicken thighs; 2 tbsp groundnut oil; 2 onions, peeled and thinly sliced; Sea salt and freshly ground black pepper; 4 kaffir lime leaves; 1 cinnamon stick; 3 star anise; 400ml coconut milk; 100ml chicken stock; 1 tsp palm sugar (or soft brown sugar); 2 tbsp light soy sauce; 2 tbsp fish sauce; 400g green beans, trimmed and cut into 5cm lengths; Handful of coriander leaves, roughly torn; 5 garlic cloves, peeled and roughly chopped; 4 or 5 long, red chillies, trimmed, deseeded and roughly chopped; 3 lemon grass stalks, trimmed with the outer leaves removed and thinly sliced; 5cm piece fresh root ginger, peeled and chopped; 4 large shallots, peeled and chopped; 1 tsp ground turmeric; 2 or 3 tbsp groundnut oil; 300g jasmine, Thai fragrant or other long-grain rice; 200ml coconut milk; 5 cm piece of fresh ginger, peeled; Pinch of sea salt