Put the curry paste, ginger and 1 tablespoon of coconut milk on a large frying pan set over a medium heat.

 When the mixture is really hot, add the chicken and red pepper and cook for 3-4 minutes, stirring occasionally.

 Stir in the remaining coconut milk with the fish sauce and bring to the boil. Reduce the heat and add the green beans. Simmer gently for 6-8 minutes until the chicken is thoroughly cooked and the vegetables are just tender. Add the baby spinach leaves and cook for 1-2 minutes until they wilt and turn bright green.

 Meanwhile, cook the brown rice according to the instructions on the packet.

 Divide the rice between 2 serving plates and spoon the curry over the top. Sprinkle with coriander and serve with lime wedges.