Thai Shrimp Curry

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1/3 cup Green Curry Paste or store-bought paste

1 (13.5-ounce) can light unsweetened coconut milk

1 (13.5-ounce) can regular unsweetened coconut milk

3 tablespoons Thai fish sauce

2 teaspoons light brown sugar

1/4 teaspoon salt

1 pound jumbo shrimp, peeled and deveined

1 cup (1 1/2-inch) trimmed and diagonally cut green beans (about 4 ounces), steamed until crisp-tender

1 cup fresh basil leaves

6 kaffir lime leaves (fresh or frozen), optional

1 serrano chili, seeded and julienned

2 cups jasmine rice

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