Method:

1. Heat the oil in a large frying pan over a medium heat. Saute the onion until softened, then add the garlic and yellow curry paste.
2. Cook for a few seconds, then add the brown sugar, fish sauce, satay sauce, and coconut cream.
3. Cook for 3-4 minutes, then stir in the water.
4. Cut the chicken into bite-sized pieces and add to the pan with the capsicum and green beans.
5. Bring to a simmer and cook for 25 minutes.
6. Add the lemon juice and check the seasoning.
7. Serve the curry with steamed rice and garnish with fresh coriander and chilli, salted roasted peanuts, and lime wedges.

Tips: Substitute prawns for chicken, tofu, or extra vegetables.