In a small pot, combine rice, three-quarter cup water and a pinch of salt. Bring to a boil, then cover and reduced to a low simmer. Cook until rice is tender, 15 to 18 minutes. Keep covered off heat until ready to serve.

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 while stirring occasionally until the veggies are slightly softened and lightly charred, 4 to 6 minutes.

Add another large drizzle of oil to the pan with veggies. Stir in Charlotte, ginger, and curry powder. Cook stirring constantly until fragrant, one minute.

Add coconut milk, chili sauce, start concentrate, juice from half the lime, and teaspoon of sugar. Bring to a simmer and reduce heat to medium low.

Simmer curry until sauce has thickened and veggies are tender, 4 to 6 minutes.

Roughly chop peanuts. Fluff rice with a fork and stir in lime zest and 1 tablespoon butter.

Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with lime wedge on the side.

Serve and enjoy!