Step 1

Place coriander and cumin seeds in a small frying pan; stir continuously over medium heat until fragrant. Using a mortar and pestle, finely grind the seeds.

Step 2

Blend or process spices with chillies, shrimp paste, garlic, onion, lemon grass, galangal and coriander mixture until the mixture forms a paste. Add oil; blend until smooth.

Step 3

Reserve 1/4 cup for Thai green curry recipe. Spoon remaining paste in sterilised jar; cover with a thin layer of oil. Seal and refrigerate.

Step 4

Heat oil in a large frying pan; cook curry paste, lime leaves and lemon grass over medium heat for about 3 minutes or until fragrant.

Step 5

Add coconut milk, water and fish sauce; bring to a simmer. Add chicken; simmer for about 10-15 minutes or until cooked through.

Step 6

Add beans; simmer, stirring, for about 2 minutes or until beans are tender. Stir in the sugar. Season to taste with extra fish sauce or sugar, if required. Remove lemon grass and lime leaves before serving.

Step 7

Serve curry with basil, lime wedges, chilli and steamed jasmine rice, if desired.