Prepare the Basmati Rice (2 cup) according to package's instructions.
Parboil Yukon Gold Potato (1) and Sweet Potato (1). Parboil means to partially cook in boiling water. Season a pot of cold water with plenty of kosher salt (1/2 tsp) and cook the potatoes until they are partially cooked, but not yet fork-tender.
Peel and devein the Medium Shrimp (10). Rinse them and set aside in the refrigerator until you need them.
In a food processor, puree the Garlic (3 clove), Fresh Ginger (1 inch), Onion (1), Red Bird's Eye Chili Pepper (1/2), Lime (1/2 teaspoon), Cumin Seeds (1/2 teaspoon), and Whole Coriander Seeds (1/2 teaspoon).
In a medium pan over medium-high heat, heat up Canola Oil (1 tablespoon). Fry pureed mixture for 2-3 minutes. Add Ground Turmeric (1 tablespoon) and saute for an additional 1 minute.
Add Water (2 cup), Brown Sugar (4 teaspoon), Lime Juice (2 tablespoon), Lemongrass (1 stalk), Fish Sauce (2 tablespoon), and Kosher Salt (1/2 teaspoon). Simmer for 20 minutes.
Add the Coconut Milk (1 can) and simmer for an additional 5 minutes.
Add raw shrimp, parboiled vegetables and Green Beans (1 handful) to curry sauce and cook over medium heat until just cooked through.
Garnish with Fresh Thai Basil (to taste) and serve over rice.