1. Heat the oil in a large frying pan and cook the garlic and red pepper until soft.
2. Stir in the curry paste, then add the coconut milk and bring to the boil.
3. Add the fish sauce and sugar, followed by the chicken. Turn down the heat to a good simmer, cover the pan and cook for five minutes. Remove the lid and cook for another 10 minutes, or until the chicken is cooked through and the sauce has thickened.
4. Add the beans, letting them warm through in the coconut milk. Add the lime juice and zest to taste. Serve with rice and sprinkle with fresh coriander.
Per Serving 526kcals, 37g fat (24.3g saturated), 15.2g carbs, 8.8g sugars, 36.4g protein, 4.6g fibre, 0.93g sodium