Before starting, wash and dry all produce. Add 1 ¼ cups water and ⅛ tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into ½-inch pieces. Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!).

Add rice to the boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the beef and garlic puree. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Add peppers and onions to the pan with beef. Cook, stirring occasionally, until softened, 2-3 min. Add curry paste, soy sauce, peanut butter and ¼ tsp chilis (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min.

Add coconut milk and ¾ cup water (dbl for 4 ppl) to the pan. Cook, stirring often, until curry thickens slightly, 2-3 min. Season with salt and pepper.

Fluff rice with a fork. Add half the cilantro and season with salt, then stir to combine. Divide rice between plates and top with beef curry. Sprinkle peanuts and remaining cilantro over top.