Prepare the tomato by quartering and then pulsing in a food processor. (Note: You can very finely dice if you prefer but pulsing in a food processor yields the best flavor and texture to the curry.)
Heat 2 tablespoons of olive oil (medium heat) in a non stick frying pan or Dutch oven. Add the chicken and cook for 6 minutes until golden on the outside. (Note: the chicken will not be fully cooked at this stage.)
Add the onion, garlic and ginger. Fry for 2 minutes then add the red chili pepper and spices for 1 further minute. (Note: If using a Dutch oven you may need to deglaze the pan with a little water to stop sticking. I used 3 tablespoons of water.)
Next add the tomato, chicken stock, peanut butter, coconut aminos, salt and pepper. Bring to a boil then simmer on medium / low for 10 minutes.
Stir in the coconut milk and cook for a further 5 minutes on a medium heat.
Add the green beans and juice of the lime and cook for 3 minutes or until the beans are el dente. Check that the chicken is cooked through. Internal temperature should register 165 degrees F. Taste and adjust seasoning and lime to taste.
Serve with toasted almonds or toasted coconut flakes, fresh coriander and optional cumin and coriander cauliflower rice.