Vegan Thai Coconut Ginger Curry

Directions

1. In a small pot, combine rice, 1-1/2 cups water, 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.
2. While rice cooks, core, deseed, and dice bell pepper into 1/2-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. Finely chop cilantro.
3. If using, rinse shrimp under cold water. Pat dry with paper towels. Heat a drizzle of oil in a medium pan over medium-high heat. Add shrimp; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
4. Heat a large drizzle of oil in a medium pan over medium-high heat. 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.
5. Add another large drizzle of oil to pan with veggies. Stir in shallot, ginger, and curry powder. Cook, stirring constantly, until fragrant, 1 minute.
6. Add coconut milk. Stir in chili sauce, Better Than Bouillon, juice from half the lime, and sugar. Bring to a simmer, then reduce heat to medium low.
7. Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes.
8. Stir in half the cilantro and shrimp, if using. Taste and season with salt and more lime juice, as desired. Turn off heat.
9. Roughly chop peanuts. Fluff rice with a fork and stir in lime zest.
10. Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.