To make the Red Curry Paste, grind all the ingredients to a smooth paste in a blender, adding some water to keep the blades turning if necessary.
Heat the oil in a wok or skillet over medium heat and stir-fry the Red Curry Paste for 3 to 5 minutes until fragrant. Increase the heat to high, add the chicken or pork and stir-fry for 3 to 5 minutes until almost cooked. Add the green beans and stir-fried for another 3 to 5 minutes until they are tender and cooked. Season with chicken stock, fish sauce and sugar, and stir-fry for another 2 to 3 minutes before removing from the heat.
Transfer to a serving platter and sprinkle with kaffir lime leaves, red bell pepper and basil leaves. Serve hot with steamed rice.