Heat the oil in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Stir in the curry powder, then add the chicken and fry for 2-3 minutes, or until the chicken is lightly browned. Add the peppers, beans and tomato and cook for 2-3 more minutes, or until the tomatoes and beans are tender.
Stir in the creamed coconut and cream, and bring to a gentle simmer. Stir until the creamed coconut is incorporated into the cream and the mixture is smooth.
To serve, mix together the fresh herbs and dress with the olive oil, lemon juice and salt and freshly ground black pepper. Serve the curry in a bowl alongside.