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 use in Step 6.

While rice cooks, wash and dry produce. Halve, peel, and dice shallot. Core, deseed, and thinly slice bell pepper. Trim green beans if necessary; halve crosswise (leave any smaller green beans whole). Zest and quarter lime. Mince cilantro.

Heat a large drizzle of oil in a large pan over medium-high heat. Add shallot, bell pepper, green beans, half the garlic-ginger scallion paste (you'll use the rest later), and a big pinch of salt. Cook, stirring occasionally, until beginning to soften and brown, 4-6 minutes. TIP: If veggies brown too quickly, reduce heat to medium; add another drizzle of oil if pan seems dry. Add half the curry powder (all for 4 servings); cook, stirring, until fragrant, 30 seconds.

Thoroughly shake coconut milk in container before opening. To pan with veggies, stir in coconut milk, stock concentrates, chili sauce, ½ cup water (1 cup for 4 servings), and juice from half the lime. Bring to a boil, then reduce to a low simmer.

Meanwhile, pat cod dry with paper towels; season all over with salt and pepper. Add cod to pan with curry and cook until sauce has reduced by half, veggies are tender, and cod is cooked through, carefully flipping halfway through, 4-6 minutes. Turn off heat. Taste and season with salt; stir in additional lime juice if desired.

Fluff rice with a fork. Stir in lime zest, half the cilantro, and remaining garlic-ginger scallion paste. Season with salt and pepper.

Divide rice between shallow bowls. Top with curried cod. Garnish with remaining cilantro. Serve with any remaining lime wedges on the side.