Cook the frozen beans in boiling salted water for about 8 minutes. Then drain. Peel onion, garlic and ginger, dice everything very finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely.
Dab meat dry and cut into strips.
Heat the oil in a wok or large frying pan. Fry the meat for 2-3 minutes. Season with salt and pepper. Remove. Fry the onion, garlic, ginger and chilli briefly in the cooking fat.
Stir in the curry paste, sweat briefly while stirring. Deglaze with 200 ml water and coconut milk. Bring to the boil and simmer for about 5 minutes.
Wash the basil, shake dry and chop the leaves finely. Add beans and meat to the curry, again.
Simmer gently for 1-2 minutes. Stir in basil, season curry with salt and pepper and serve.