Place the chopped chillies in a large bowl and pour over about 3 cups of freshly boiled water. Soak for a good 30 minutes.
Remove the chillis and reserve the water.
Put the chillis in a blender with the remaining curry paste ingredients and 1/4 cup of the soaking water. Blitz on high until smooth, adding a touch more water as needed.
Heat the oil in a large skillet over medium-high heat. Add the curry paste and cook about 2 minutes so it dries out.
Add the chicken broth and stir to dissolve the paste. Simmer rapidly 3 minutes until reduced by half.
Add the coconut milk, lime leaves, sugar and fish sauce. Stir, then add the chicken.
Bring to a simmer, then reduce to medium and simmer 8-10 minutes until the chicken is cooked and the sauce thickens.
Taste and adjust with fish sauce or sugar.
Add the potatoes and beans and cook 3 minutes until just tender.
Remove from heat and stir through the Thai basil. Serve over jasmine rice.
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