Sauce: Preheat the oven to 200C fan bake. Heat a large oven safe pot to medium heat and add 1 tsp canola oil. Dice 1 onion and add to the pan. Add 4 tbs rendang curry paste, 1 tbs peanut butter and 2 tsp crushed garlic. Cook these together for a few minutes until fragrant. Add in 1 tin of coconut milk and bring to a boil. Dice 2 chicken thighs, remove the ends of 2 bok choi and trim 100g green beans, then add to the pot.
Finish off: Pop the curry in the oven, with the lid off, and cook for 20 minutes. Meanwhile, cook 1 cup of white rice.
Serve: Plate up cooked rice, top with chicken, vegetables and extra curry sauce. Serve with fresh coriander and lime wedges.