Toast the spices for the curry paste: Set a small skillet over medium heat. Add the cumin and coriander seeds and toast, shaking the pan often until the spices have darkened slightly and are fragrant, 1 to 2 minutes.

Set aside to cool, and then grind with a mortar and pestle or in a spice grinder.

Make the green curry paste: Pulse to combine the cumin, coriander seed, and remaining curry paste ingredients in the bowl of a food processor. Scrape down sides, then process continuously until the mixture is smooth. Spoon into a container with a lid and refrigerate until needed.

This paste is best used right away, but will keep in the fridge for 3 days; it makes enough for two recipes and can also be frozen.

Sear the chicken: Salt the chicken on both sides, then slice across the grain into 1/2-inch thick strips. Set a large skillet over high heat. Add the coconut oil, and then chicken.

Sear until golden on all sides, about 5 minutes total. (It's fine if the chicken is not totally cooked through at this point.) Transfer the chicken to a plate.

Prepare the coconut curry: Lower the heat to medium high. Add shallot and cook for 1 minute. Stir in 2 heaping tablespoons of the green curry paste and cook 1 minute more.

Add 1/4 cup of the coconut milk, stirring well to scrape up any brown bits. Then add remaining coconut milk and bring mixture to a gentle boil.

Simmer the curry with chicken and veggies: Add chicken pieces, sliced peppers, and green beans. Reduce the heat to medium-low and cook at a gentle simmer for 20 minutes.

At the end of cook time, stir in cilantro and basil.

Serve the curry: Serve over rice. Garnish with fresh basil leaves and a lime wedge.