Boil the eggs for 5 minutes, and for easy peeling, leave for 10 minutes in cold water before peeling.
Gently fry onion in oil in a medium to large pot. Add curry paste and fry for 30 seconds. Push onion aside, add chicken and fry until lightly browned. Add enough water to almost cover the chicken and potatoes, put a lid on and simmer for 20 minutes. Add sugar, peeled boiled eggs, beans and coconut milk and bring to a simmer for 10-15 minutes. Taste for seasoning and add salt to taste.