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Heat oil in a large high-sided skillet over medium-high heat until hot but not smoking. Add curry paste and 1 1/4 cups coconut milk and whisk constantly until smooth. Bring to a boil, stirring to prevent scorching. Add chicken and green beans and return to a boil. Cook about 8 minutes or until chicken is cooked through and green beans are tender, stirring frequently.
Meanwhile, prepare rice noodles according to package instructions. Add remaining 1/2 cup coconut milk to skillet and return to a boil. Stir in fish sauce, sugar and basil and remove from heat. Serve over rice noodles, garnished with chiles, if you like.