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1½ tbsp red curry paste
Put chickpeas ingredients in a bowl with ¼ cup of coconut milk. Mix to coat, then set aside.
Place all the peanut sauce ingredients, except water, in a separate bowl and whisk to combine. Add water and remaining coconut milk. Whisk until combined.
Heat oil in a large heavy-based frypan over high heat until very hot. Add chicken and stir for 2 minutes. Spread chicken in a single layer, leave for 30 seconds, toss, spread, and leave for another 30 seconds. Do this twice more to get some colour on the chicken.
Pour in the peanut sauce and add the beans. Reduce heat to medium and simmer for 5 minutes. Add tomatoes and simmer for a further 2 minutes or until the beans are tender-crisp and the sauce thickens.
Serve over jasmine rice with peanuts, coriander, chilli and a wedge of fresh lime.