Step 1

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 2

• While rice cooks, wash and dry all produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Pick basil leaves from stems; roughly chop leaves.

Step 3

• Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.

Step 4

• Add another large drizzle of oil to pan with veggies, then stir in shallot, ginger, and half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute. • Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.

Step 5

• Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. • Stir in half the chopped basil. Taste and season with salt and more lime juice if desired. Turn off heat.

Step 6

• Roughly chop peanuts. • Fluff rice with a fork and stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). • Divide rice between shallow bowls and top with curry. Garnish with peanuts and remaining chopped basil. Serve any remaining lime wedges on the side.