Heat two tablespoons of oil in a nonstick wok or large frying pan over a medium/low heat.
Add four or five tablespoons of the red curry paste and cook for a couple of minutes until it starts to loose it's 'raw' flavour and dries up a bit.
Add the chicken and turn up the heat to medium/high. Keep the chicken moving, so that the curry paste doesn't catch and burn. Stir fry for around 5 minutes until or until the chicken is nearly cooked through.
Chuck in the beans and stir fry for another minute or so, take off the heat and stir in the Thai basil if you are using it. Serve with Jasmine rice and the lime halves.