In a small pot, combine jasmine rice, 1 1/2 cups water (2 1/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce. Halve, peel, and thinly slice onion. Trim green beans (halve crosswise if necessary, leave smaller ones whole). Zest and quarter lime. Roughly chop cilantro.

Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add onion and green beans; season with salt and pepper. Cook, stirring occasionally, until browned and slightly softened, 2-3 minutes.

While veggies cook, rinse shrimp under cold water, then pat dry with paper towels. Add another large drizzle of oil to pan with veggies. Add shrimp; lightly season with salt. Cook, stirring occasionally, until shrimp are lightly browned, 1-2 minutes (they'll finish cooking in the next step).

Reduce heat to medium low and add green curry paste. Cook, stirring constantly, until mixture is fragrant, 1 minute. Thoroughly shake coconut milk in container before opening. To pan with shrimp, add coconut milk, chili sauce, garlic powder, seafood stock concentrate, 1/4 cup water (1/2 cup for 4 servings), 1 tsp sugar (2 tsp for 4 servings), and juice from half the lime. Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened and shrimp are cooked through, 2-4 minutes. Remove from heat. Taste and season with salt; add another squeeze of lime juice if desired. TIP: For an extra-rich curry, stir in 1 TBSP butter (2 TBSP for 4 servings).

Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. Divide rice between shallow bowls. Top with coconut shrimp curry and remaining cilantro. Serve with any remaining lime wedges.