In a small pot, combine rice, 1¼ cups water (2¼ 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.

Meanwhile, wash and dry produce.

Dice potatoes into ¼-inch pieces. Trim green beans if necessary; cut crosswise into 2-inch pieces. Halve, core, and thinly slice bell pepper into strips. Quarter lime. Roughly chop cilantro. Roughly chop peanuts.

Heat a large drizzle of oil in a large pan over medium-high heat. (Use a high-sided pan for 4 servings.) Add potatoes and a big pinch of salt. Cook, stirring occasionally, until softened, 5 minutes. 

Add another drizzle of oil, green beans, and bell pepper; stir to combine. Season with curry powder and cook, stirring constantly, until veggies soften, 2 minutes more.

Thoroughly shake coconut milk in container before opening. 

Stir coconut milk, chili sauce, lemongrass paste, half the basil paste, ¼ cup water, 1 tsp sugar, and a squeeze of lime juice into pan with veggies (all the basil paste, ½ cup water, and 2 tsp sugar for 4 servings).

Bring to a simmer, then reduce heat to medium low and cover. Simmer until sauce has thickened and veggies are tender, 4-6 minutes. Turn off heat. Taste and season with salt and more lime juice if desired.

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings).

Divide rice between shallow bowls. Top rice with veggie curry. Top curry with cilantro and peanuts. Serve with any remaining lime wedges on the side.