Heat 1 tablespoon of oil in a pan, add the onion and cook for a couple of minutes. Add the sliced peppers and courgette and cook for a further 5 minutes.
Remove the veg from the pan and heat a further 1 tablespoon of oil, then add the curry paste. Add the chicken pieces and cook until sealed then add the veg back in, including the peas and green beans, and coat with the paste. Add the coconut milk, bring to a boil then simmer for 15 minutes.