Heat 1 Tbsp of oil on medium high heat in a sauté pan and cook spinach until wilted. Remove from pan and set aside.
In the same pan heat remaining Tbsp. of oil and sweat shallots until translucent, approx. 3 minutes, then add garlic and cook until just starting to brown.
Add curry paste and cook, stirring until fragrant about 30 seconds.
Add in your cherry tomatoes and cook just until skin blisters.
Add in chicken broth, coconut milk, chickpeas and green beans. Simmer for 5 minutes.
Season Halibut with salt and pepper, place fish in the pan and gently shake it so the fish is covered in broth.
Cover the pan with lid and cook for five minutes until fish is flaky, being careful not to overcook it.
To serve arrange four mounds of spinach in the bottom of a bowl.
Place 4 pieces of halibut on top of each mound of spinach.
Season the broth with salt and pepper to taste.
Then ladle the broth on top of the fish splitting evenly between each bowl. Sprinkle cilantro and green onion over top and serve with a wedge of lime.