Get your rice cooking! Just put 1 and 1/4 cup water and the rice in a pan. Bring to a boil on high and then reduce heat to low and cover for 12 minutes. Remove from heat and fluff with a fork to finish.
While your rice is cooking, heat a tablespoon of olive oil in a large pot over medium heat. Add your ginger, garlic and white parts of the scallions. Cook for about a minute (stir a lot so that garlic doesn’t burn) until softened. Then add your green curry paste. You may want to add less than I recommend if you don’t like things very spicy. Cook the curry paste for about 2 minutes.
Add your onions and sweet potatoes. Cook for 5 minutes until the onion has softened. Once it’s soft, add the coconut milk, zest of the lime, soy sauce and 1 and 1/2 cups of water. Cook and stir occasionally for about 10 minutes (or until the potatoes are cooked through and soft)
After about 10 minutes, add the green beans to the curry and cook 1-3 minutes (or until soft). Remove from the heat and stir in the lime juice.
