Peanut Butter Chicken Curry

1. In a large pan, heat the oil over medium heat. Add the onion, garlic, curry paste and ginger. Cook for a few minutes until fragrant. Add the chicken, turning to coat in the spices and cook for a 2-3 minutes.
2. Add the capsicum, carrot, and zucchini and then pour in the coconut milk, stock, peanut butter, and soy sauce. Stir until the peanut butter is completely integrated into the sauce.
3. Let the curry simmer for about 10 minutes, adding the beans half way through cooking.
4. At the same time cook the noodles according to packet instructions.
5. Divide the noodles between bowls, top with curry, tuck in a lime wedge for squeezing and sprinkle with coriander.

Adjust the thickness of the curry to suit. The peanut butter will make the sauce quite thick but you can always add extra stock if you feel like it.