Directions

1. Place the chicken breasts between two sheets of cling film and use a rolling pin to flatten them to approx. 1cm (½ in) thick.

2. Mix the curry paste with 2 teaspoons of the chilli sauce then rub this mixture over the chicken and set aside at room temperature for 10 minutes.

3. Meanwhile, heat a griddle pan until very hot. Put the chicken on the griddle and leave it for 3 minutes then turn it over and cook for another 3 minutes. Set aside on a warm plate.

4. Heat the oil in a wok or large frying pan and when hot, add the beans and stir-fry for 4 minutes until just tender and starting to char. Take off the heat, then add the lime zest, juice and nuts.

5. Divide the beans between two warm plates and drizzle with the remaining chilli sauce. Add the chicken and the lime wedges. Serve with noodles or new potatoes if you like.