Pad Prik Khing Goong | Thai spicy shrimp with green beans

Rinse the jasmine rice thoroughly under cold water, then cook covered in twice the amount of lightly salted water until tender, about 12-14 minutes, and finally let it rest covered.

Trim both ends of the green beans and cut them into about 4-5 cm pieces. Blanch in boiling, lightly salted water for 2 minutes, then drain immediately and plunge into ice water to keep them crisp and vibrant green.

Clean and devein the shrimp, then pat completely dry with paper towels. Finely mince the garlic, slice the chili into thin rings, and cut the lime into wedges.