Step 1

Heat the oil in a wok or a frying pan over high heat. Add the lemon grass and onion, and stir-fry for 2 minutes or until the onion softens.

Step 2

Add the sauce and salt, and cook for 1 minute or until aromatic. Stir in the chicken. Cook for 4 minutes or until the chicken is cooked through.

Step 3

Reduce heat to medium-high. Add the coconut cream and beans, and stir until well combined. Cook for 2 minutes or until the beans are bright green and tender crisp.

Step 4

Add the basil and stir-fry until the basil just wilts. Divide the curry and rice among serving bowls. Sprinkle with shallot to serve.