Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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.

Meanwhile, drain and rinse chickpeas, then pat dry with paper towels. Trim green beans, then cut into 1-inch pieces. Core, then cut pepper into 1/2-inch pieces. Pick basil leaves from stems. Zest, then juice half the lime. Cut remaining lime into wedges.

Heat a large non-stick pan over medium heat. When the pan is hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer peanuts to a plate and set aside.

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans, peppers and 1/4 cup water (same for 4 ppl). Cook, stirring often, until veggies start to soften and water evaporates, 1 min. Add curry paste and Thai Seasoning. Cook, stirring often, until fragrant, 1 min. Remove from heat.

Roughly chop or tear basil leaves. Add soy sauce, broth concentrate, coconut milk, chickpeas and half the basil to the pot. Season with salt and pepper, then stir to combine. Return the pot to medium-high. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until curry thickens slightly and chickpeas are warmed through, 5-6 min. Remove from heat.Stir in 1/2 tbsp lime juice (dbl for 4 ppl).

Fluff rice with a fork, then stir in 1 tsp lime juice and 1/2 tsp lime zest (dbl both for 4 ppl). Divide rice between bowls, then top with chickpea curry. Sprinkle remaining basil and peanuts over top. Squeeze a lime wedge over top, if desired.