Thai Green Curry

This recipe is from Junior Masterchef Australia: Official Recipe Collection but I've altered it to be low salt.

Ingredients:

• 1 tbs peanut oil
• 8 chicken thigh fillets, trimmed, cut into 3cm pieces
• 270ml coconut cream
• 175g green beans, trimmed, halved
• 4 kaffir lime leaves
• 1 tsp caster sugar

       Curry Paste

• 3 or 4 long green chillies, seeded, chopped
• 3cm piece of ginger, grated
• 2 stalks lemongrass, finely chopped
• 4 kaffir lime leaves, roughly chopped
• 4 cloves garlic, finely chopped
• 2 eschalots, finely chopped
• 1/4 cup Thai basil, finely chopped
• 1 tbs peanut oil
• 2 tbs + 1/4 tsp water

Directions:

1. Make curry paste by placing all ingredients in a food processor and process until it forms a smooth paste.
   Chef's Tip: The quantity of ingredients for the paste should fit in a small food-processing barrel-attachment for a food-processing wand.  The straight sides will do a better job than the concave sides of a full-size food-processor.
2. Heat 1 tbs oil in a wok over medium-high heat. Add 1/2 cup of the curry paste and cook, stirring, for 1 minute.
3. Add the chicken and cook, stirring, for 4 minutes or until chicken is browned and almost cooked through.
4. Add coconut cream, beans and lime leaves and stir to combine. Simmer, stirring, until the chicken is cooked through. Add sugar and stir to combine. Serve with rice.