By Keith Floyd
This is a stir-fry dish, as are indeed many curries, which makes it a great quick lunchtime meal. Supermarkets today sell very good curry pastes, and although purists may wish to make their own, bought ones work just as well!
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.