Begin by making the paste. Put the chillies into a large bowl, cover with boiling water and leave to soak. After 15 minutes, remove the chillies from the bowl and keep the soaking water to one side.
Take a blender and add the chillies along with all of the other paste ingredients. Blend for 10-60 seconds, adding more of the reserved water to get the right paste consistency if needed.
Take a large pan, heat 1 tsp vegetable oil and then add the curry paste. Fry for 2 minutes until the you can smell the aromas starting to release.
Add the stock, coconut milk, lime leaves, sugar and fish sauce. Stir to combine and then add the raw chicken.
Bring to a simmer and then reduce the heat. Simmer with the lid off for 15-20 minutes until the sauce has started to reduce and thicken up and the chicken is cooked through.
Taste and add a little fish sauce or sugar to taste.
Finally add the green beans and simmer for another 3 minutes until they have started to soften.
Add the basil and then get ready to plate up.
Serve the curry with some fluffy jasmine rice and garnish with a little fresh chilli, coriander and a slice of lime.
Enjoy!