Step 1

Heat 1 tablespoon olive oil in a large pan over medium-high heat; season chicken with salt and pepper, then place in pan and cook 4 minutes per side until browned.

Step 2

Stir in bell peppers and green beens, and cook 3-4 minutes; add rice, and cook 2 minutes.

Step 3

Add curry paste, coconut milk and chicken broth; bring to a rapid simmer, reduce heat, cover with a tight-fitting lid and cook 35 minutes on low.

Step 4

Serve with lime wedge and cilantro.