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1. Add 3 cups water to medium saucepan. Bring to a boil over high heat. Stir in Jasmine rice. Reduce heat to low and simmer 20 minutes.
2. Meanwhile, add vegetable oil to large skillet. Heat over medium high heat.
3. Add garlic and sauté 30 seconds. Add green curry paste and cook additional 30 seconds.
4. Whisk in coconut milk, chicken broth, fish sauce and sugar. Bring to a boil.
5. Reduce heat to low. Simmer uncover for 5 minutes.
6. Stir in green beans, bell pepper and grated carrot. Simmer additional 5 to 7 minutes.
7. Place shrimp into cooking liquid and cook 1 minute. Turn shrimp and cook additional 2 minutes.
8. Turn off heat and cover until ready to serve.
9. Serve with hot Jasmine rice.
10. Garnish with wedges of lime and fresh basil leaves, if desired.
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