Ingredients for Thai Green Curry Paste:

4 red chilies, sliced
1 medium sized onion
4-5 cloves garlic, crushed
1 thumb-size piece of ginger
1/2 cup chopped fresh coriander
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp ground coriander
3 tbsp fish sauce
2 tbsp lime juice
1 tsp brown sugar
3-4 tbsp coconut milk

Ingredients Thai Green Chicken Curry:

1 tbsp vegetable oil
2 tbsp of Thai Green Curry Paste
1 tbsp of soft dark brown sugar
400g of boneless chicken, cut into chunks
400ml coconut milk
1 tbsp fish sauce
small handful of coriander, roughly chopped
juice of half a lime
2 handful of runner beans, sliced

Method for Thai Green Curry Paste:

Place all ingredients in a food processor or blender and process to a paste. Season to taste, if you feel there is salt or heat missing. You only need a little of your paste. Keep any leftovers in a tub and keep it in the freezer.

Method for Thai Green Curry: 

Heat the oil in a wok or large frying pan and add two table spoons of your green curry paste. Add the brown sugar and cook over a high heat for about a minute. Slightly reduce the heat and stir in the chicken pieces and lime juice until everything is evenly coated in your green curry paste. Add the coconut milk and runner beans and bring to a simmer. Cook  for 25-30 minutes until thickened slightly and stir in your coriander. Leave to set for a couple of minuted and serve with boiled rice.