Before starting, wash and dry all produce. Add 3/4 cup (1 1/4 cups) water, 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.

Meanwhile, core, then cut pepper into 1/2-inch pieces.Separate bok choy leaves, then cut into 1-inch pieces. Zest, then cut half the lime into wedges (whole lime for 4 ppl).

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

Meanwhile, add soy sauce, sweet chili sauce, peanut butter, 1/4 tsp (1/2 tsp) sugar and 3/4 cup (1 1/2 cups) hot water to a large bowl. Squeeze one lime wedge (2 wedges for 4 ppl) into the bowl, 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. Cook, stirring occasionally, until softened slightly, 2-3 min. Add bok choy. Cook, stirring often, until lightly wilted, 1-2 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, 2-3 min. Season with salt and pepper, to taste.

Add lime zest to coconut rice, then season with salt, to taste. Fluff with a fork. Divide coconut rice between plates. Top with veggies and pork. Squeeze a lime wedge over top.