Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then mince or grate ginger. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 2-3 min. Add coconut milk and 1 cup water (1 3/4 cups for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

Stir together sweet chili sauce, soy sauce and 1/4 cup water (dbl for 4ppl) in a small bowl. Trim green beans, then cut in half. Cut lime into wedges (NOTE: 1 lime for 4ppl). Pat pork dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to a baking sheet. Roast, in middle of oven, until cooked through, 10-12 min.**

Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then green beans, carrots and 2 tbsp water (dbl for 4ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove pan from the heat then transfer veggies to a plate. Cover to keep warm.

Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then remaining ginger and Thai seasoning. Cook, stirring often, until fragrant, 30 sec. Add sweet chili mixture and cook, stirring often, until sauce thickens slightly, 1-2 min.

Fluff rice with a fork and season with salt. Thinly slice pork. Divide rice between plates/bowls. Top with veggies and pork then spoon sauce from pan over pork. Sprinkle with peanuts and squeeze over a lime wedge, if desired.