For the paste, combine the laska spices, 1 1/2 t salt, 1/4 c vegetable oil and grated ginger.
For the curry, heat 2 T vegetable oil over medium-high heat. Add the shallots and sauté until golden and crisp, about 10 minutes.
Add the curry paste and sauté for an additional 2-3 minutes, until fragrant.
Reduce heat to low and cook an additional 5 minutes, stirring occasionally.
Add the chicken and stir well to coat with the curry paste. Raise heat to medium and sauté until chicken is slightly browned on all sides.
Add 3 c water, 1 T sugar and 1 t salt. Bring to a boil, then reduce heat and let simmer until chicken is cooked through, about 15 minutes.
Add 2 c coconut milk and 2 T Sambal Oelek paste. Let simmer for an additional 5 minutes.
At the end, add the vegetables and shrimp and let simmer until shrimp is cooked through and green beans are tender, about 5-10 minutes.
To assemble the bowls, ladle the laska over rice noodles. Garnish with cilantro, lime and extra Sambal Oelek.