In a food processor, blend the curry paste ingredients to a thick paste consistency.
Heat the oil in pan and brown the chicken. Add the green curry paste and cook for 5 minutes stirring regularly. Add the coconut cream, green beans and bamboo shoots and gently bring the sauce to the boil. Reduce to simmer, cover the pan and cook for a further 15 minutes.
Note: Use Vietnamese fish sauce in preference to Thai - is has a slightly lower salt content and milder flavour.