Add the Paella Pan to the BBQ and fill 3/4 full with boiling water from the kettle. Allow the water to bubble then add the noodles and cook for 4/5 minutes, or according to packet instructions. Drain and set aside, covered.
Add the drained pan back to the BBQ and add the curry paste and fry gently on a low heat for 2 minutes before adding the coconut milk. Stir to combine and let the sauce simmer for 10 minutes then add the chicken, simmer for a further 10 minutes then add in the vegetables.
Continue to cook with the lid on for 3-4 minutes, or until the chicken is cooked through and the sauce has thickened. Add the noodles to the pan and give it a good mix to combine everything together. Squeeze a little lime juice in and serve with a generous sprinkling of chopped coriander.