• In a small pot, combine rice, 3⁄4 cup water (11⁄2 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. • Core, deseed, and cut bell pepper into 1-inch pieces. Zest and quarter lime. Mince cilantro. Thinly slice chili.

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

• Open package of chicken* and drain off any excess liquid. • Add chicken, another large drizzle of oil, and a big pinch of salt to pan with bell pepper. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step). • Stir in half the curry powder (all for 4 servings); cook, stirring, 1 minute. Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp or chopped chicken breast* for diced chicken thighs.

• Thoroughly shake coconut milk in container before opening. • Stir 2/3 cup coconut milk (11/3 cups for 4 servings), chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4) into pan with chicken mixture. (Save remaining coconut milk for another use.) • Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, and chicken is cooked through, 4-6 minutes. • Taste and season with salt and more lime juice if desired. Turn off heat.

• Fluff rice with a fork; stir in lime zest and half the cilantro (all for 4 servings). Season with salt and pepper. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4). • Divide rice between shallow bowls and top with coconut curry chicken, remaining cilantro, and a pinch of sliced chili if desired. Serve with any remaining lime wedges on the side. Shrimp are fully cooked when internal temperature reaches 145°.