Pasta with chicken, green beans and peanuts

Ingredients:

• 8 skinless, boneless chicken thighs, cut into small pieces
• 2 tablespoons of vegetable oil
• 1 teaspoon coarse salt
• 340 g green beans, pods trimmed and cut in half
• 450 g dry linguine pasta
• 0.5 cup coconut milk
• 0.5 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 0.5 tsp hot chili vegetable oil
• Juice of 1 lime + wedges of 1 lime
• 2 tablespoons chopped fresh ginger
• 2 cloves garlic, crushed
• 1 tbsp. curry powder
• 1 cup salted roasted peanuts, coarsely chopped
• 0.5 cups fresh cilantro leaves and soft stems, chopped

Preparation:

1. Heat vegetable oil in a large skillet over medium heat. Season the chicken with salt and pepper and add it to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes.
2. Add the green beans and cook until lightly browned but still bright green, about 2 more minutes.
3. Cook pasta according to package directions until al dente.
4. Meanwhile, prepare the sauce.: In a medium bowl or large measuring cup, combine coconut milk, peanut butter, soy sauce, sugar, chili oil, lime juice, and 1/3 cup water (the peanut butter will not be completely incorporated).
5. Add ginger and garlic to the skillet with the chicken and beans. Cook until fragrant, 30 seconds to 1 minute. curry powder and stir for about 20 more seconds.
6. Pour the coconut mixture into the skillet, scraping up any peanut butter from the bowl. Scrape up any browned bits of meat from the bottom of the skillet and cook until the sauce comes to a boil and thickens slightly, about 4 minutes.
7. Drain the pasta and transfer it to the skillet; toss thoroughly to coat the linguine with the sauce. Carefully transfer the pasta to a serving platter. Sprinkle with peanuts, cilantro, and lime wedges.