Wash and dry produce.

Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Core and slice bell pepper into ¼-inch strips

Rinse shrimp* under cold water, then pat dry with paper towels. In a medium bowl, combine shrimp, curry powder, stock concentrate, a pinch of salt, and pepper. TIP: Use less curry powder if you like a milder flavor. You can always add more when you taste and season your finished curry.

Bring coconut milk to room tempurature.

Heat a drizzle of oil over medium-high heat. Add zucchini and bell pepper; cook, stirring occasionally, until veggies are slightly tender, 5-6 minutes.

Stir in seasoned shrimp; cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes more.

Stir in coconut milk and chili sauce. Bring to a boil, whisking constantly to disolve any large bits of coconut cream, then cover and turn off heat.

While curry cooks, massage rice in package to break up grains; partially open package. Microwave until heated through, 90 seconds. Open rice and transfer to a medium microwave-safe bowl. Add 2 TBSP water (4 TBSP for 4), cover with plastic wrap and microwave on high until tender, 90 seconds. TIP: For a richer flavor, add 1 TBSP butter to the rice.

Quarter lime. Roughly tear cilantro leaves, discarding stems.

Once curry is done, stir in juice from half the lime. Taste and season with salt and pepper.

Divide rice between bowls and top with shrimp curry. Sprinkle with cilantro, peanuts, and crispy fried onions. Serve with remaining lime wedges on the side. TIP: If you have extra time, toast the peanuts first to add some extra crunch and flavor!