Before starting, wash and dry all produce. Add 3/4 cup water (1 1/4 cups for 4 ppl), coconut milk and rice to a medium pot. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 14-16 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, core, then cut pepper into 1/2-inch pieces. Trim green beans, then cut into thirds. Cut half the lime into wedges (whole lime for 4 ppl). Roughly chop cilantro.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add half the garlic puree, then season with salt, pepper and half the Thai Seasoning. Cook, stirring often, until fragrant, 30 sec.

While pork cooks, add soy sauce, sweet chili sauce, peanut butter, 1/4 tsp sugar and 3/4 cup hot water (dbl both for 4 ppl) to a large bowl. Squeeze a lime wedge over top, then whisk until combined and smooth. Transfer cooked pork to the bowl with sauce.

Heat the same pan (from step 3) over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then peppers and green beans. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Season with salt and pepper. Add remaining garlic puree and remaining Thai Seasoning. Cook, stirring often, until fragrant, 1 min. Add pork and sauce. Bring to a simmer. Once simmering, cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper, to taste.

Season coconut rice with 1/8 tsp salt (dbl for 4 ppl), then fluff with a fork. Divide coconut rice between plates. Top with veggies and pork. Squeeze a lime wedge over top. Sprinkle with cilantro.