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.

While rice cooks, wash and dry produce.

Halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper into strips. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Roughly chop cilantro. Roughly chop peanuts.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until browned and slightly softened, 2-3 minutes.

While veggies cook, rinse shrimp* under cold water, then pat dry with paper towels.

Add a large drizzle of oil to pan with veggies. Add shrimp; lightly season with salt. Cook, stirring occasionally, until lightly browned, 1-2 minutes (they’ll finish cooking in the next step).

Reduce heat to medium low and add red curry paste. Cook, stirring constantly, until fragrant, 1 minute.

Thoroughly shake coconut milk in container before opening.

To pan with shrimp mixture, add coconut milk, chili sauce, garlic powder, ¼ cup water, ½ TBSP sugar, and juice from half the lime (½ cup water and 1 TBSP sugar for 4 servings). Stir to combine. Bring to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until sauce has thickened and shrimp are cooked through, 2-4 minutes.

Remove from heat. Taste and season with salt; add another squeeze of lime juice if desired. TIP: For an extra-rich curry, stir in 1 TBSP butter (2 TBSP for 4).

Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper.

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