Push the potatoes to one side of the pan, then at the other side spoon in 2 tbsp of the thick coconut cream from the top of the can. Cook until reduced and darkened in colour, about 3-4 mins. Reduce the heat to medium and mix in the garlic, chillies, ginger, coriander stalks, ground spices and 1 tsp fine sea salt. Cook for 2-3 mins until fragrant. Pour in the remaining coconut milk and add the green beans, bring to a simmer and cook for 3-4 mins until thickened. Season to taste and scatter over the coriander leaves. Serve with paratha or rice and lime wedges on the side for squeezing over.
