Heat some vegetable oil in a large pan or wok and stir in the green curry paste. Cook for about 30 seconds, then throw in the chicken and quickly stir-fry with the paste for a couple of minutes.
Add the coconut milk, fish sauce, chiles, sugar, and beans, then stir well and cook for 5-7 minutes. Toss in the basil leaves.
Serve hot, topped with a dollop of coconut cream.