Cut the cut chicken breasts into 1-inch pieces and set aside. Heat a large sauté pan over medium heat.
Add the olive oil, garlic and green curry to the pan. Sauté until the garlic and curry become fragrant, about 30 seconds.
Add the chicken to the pan. Cook the chicken in the curry mixture for 3 minutes, then add the green beans and sauté until they are just tender, about an additional 2 minutes.
Pour in half of coconut milk, lower the heat and simmer until the chicken is cooked through, about 10 minutes.
Add the rest of the coconut milk, fish sauce, bell pepper and bamboo shoots, stirring to combine.
Let simmer until heated through and slightly thickened, about 10 minutes. Stir half of the basil into he curry mixture.
To serve, ladle the chicken and sauce over basmati rice and garnish with the remaining basil. To add a little more heat, add Sriracha over the top (optional).