Trim the green beans and chop into thirds, chop the pepper thinly, roughly chop the coriander (stalks and all).

Heat a splash of oil in a large frying pan on medium-high heat. Add the chicken and stir-fry until starting to brown, 3-4 mins. Add the pepper and green beans and stir- fry for another minute.

Stir in the Thai green curry paste and cook for 30 seconds. Pour in the coconut milk, stir to dissolve the paste. Lower the heat to medium, cover with a lid (or cover with foil) and simmer until the chicken is cooked through, 8-10 mins.

Cook the rice according to pack instructions.

Chop the lime into wedges and add a squeeze of the juice to your curry. Season to taste, adding more lime if you like.

Serve the rice in bowls topped with the Thai green chicken curry and a sprinkling of coriander.