Heat a little bit of cooking oil in a large frying pan or a wok. Add in the diced onion and red pepper and cook over a medium to high heat until it starts to soften.

Chuck in the garlic, ginger, curry powder, and tomato paste. Cook for a further minute.

Pour in the coconut milk and then the chicken stock. Then add the green beans and diced chicken breast.

Bring to the boil, then turn down to a simmer and cook for 8-10 minutes, until the chicken is cooked through, and the sauce has thickened.

Add the chopped coriander and taste for seasoning. Serve with some rice and a wedge of lime.