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Make the peanut garnish by tossing the chopped peanuts together with chili crisp, lime zest and juice, and cilantro. Set aside.
Start the broth by adding the powdered peanut butter, curry paste, and about ½ cup of broth to a small sauce pan over medium heat. Whisk until smooth before adding the remaining broth and coconut milk. Bring to a simmer before reducing the heat to low. Keep warm until ready to serve.
Make the beef by browning the ground beef in a pan over medium-high heat for 2-3 minutes on one side. Once a nicely browned crust forms, break the beef apart and fully cook. Add the remaining beef ingredients to the cooked beef and cook until the sauce thickens and the basil wilts, another 2-3 minutes.
Serve. Plate the rice and top with the beef and peanut garnish. Ladle the broth around the edges and garnish with lime wedges and extra cilantro, if desired.