Heat a large pan with oil and sauté onion, garlic, and ginger for 4 minutes.
Add chicken thighs and cook for another 4 minutes.
Stir in curry paste and cook for 4 minutes.
Mix in squash, sweet potato, aubergine, and courgette.
Pour in coconut milk and chicken stock, then simmer for 15 minutes.
Add cream and green beans and cook for 10 minutes more.
Boil rice in a large saucepan according to package instructions.
Combine flour, salt, oil, and water in a bowl to form a smooth dough.
Divide dough into four balls and roll into large circles on a floured surface.
Fry flatbreads in a hot oiled pan for a few minutes on each side.
Serve curry over rice with flatbread and garnish with coriander and spring onions.