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Fill A Large Pot With Lightly Salted Water And Bring To A Rolling Boil Over High Heat. Once The Water Is Boiling, Stir In The Fusilli, And Return To A Boil. Cook The Pasta Uncovered, Stirring Occasionally, For 5 Minutes; Then Stir In The Green Beans. Cook Until The Pasta Has Cooked Through But Is Still Firm To The Bite And The Green Beans Are Tender But Bright Green, About 7 More Minutes. Drain The Pasta And Green Beans Well In A Colander Set In The Sink. Heat Olive Oil In A Large Skillet Over Medium Heat, And Cook The Chicken Just Until It Loses Its Pink Color, About 2 Minutes. Stir In Ginger, Garlic, Salt, And Red Pepper Flakes, And Cook Until The Garlic Is Fragrant, About 1 Minute; Stir The Coconut Milk And Lime Juice Into The Skillet With The Chicken. Bring The Mixture To A Boil; Mix In The Drained Pasta, Green Beans, And Cilantro. Reheat To A Simmer.
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