Bring the coconut milk to the boil in a pan just large enough to fit the chicken in a single layer snugly.

Add chicken and turn to coat in the coconut milk. Then place the beans on top. Simmer for 5 minutes.

Cover the pot and remove from the heat. Stand for 20 minutes.

When the 20 minutes are up cut into the chicken to make sure it is cooked. If there are still some pink bits, bring back to a simmer for another few minutes.

Combine lime juice and fish sauce with 6 tablespoons of the coconut milk poaching liquid, discarding the remaining poaching liquid. Taste and season with more fish sauce, lime or coconut milk as needed.

Toss beans in the dressing. Slice chicken finely and toss in with the beans along with the basil leaves before serving.